Sweet Potato and Coconut Soup with Toasted Pumpkin Seeds | Foundation G+E
Thanks to the ginger, this soothing sweet potato and coconut soup with toasted pumpkin seeds is very warming – and added cinnamon gives it a delicious flavor.
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Cooking tools:
- Immersion blender
- Blender
- Dutch oven
- Skillet
- Kitchen scale
- Chef's knife
- Cutting board
- Peeler
- Stove
- Saucepan
- Mixing bowl
Ingredients
- Cinnamon (ground, raw, organic)
- Black pepper (organic, raw?)
- Table salt (table salt, raw?, organic)
- Coconut oil (coconut oil, coconut fat, organic, raw?)
- Vegetable broth with little salt (organic)
- Carrots (carrots), raw (organic)
- Garlic (organic)
- Ginger, raw (organic)
- Onions, raw (organic)
- Sweet potato, raw (sweet potato, white potato)
- Pumpkin seeds, dried, raw (organic)
- Coconut milk, preserved (coconut milk, organic)
- Drinking water, raw (organic)
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