Great appetizer: Pumpkin soup

It can also be used as a first course for lunch, but why not also as a dinner meal for those on a diet

Ingredients:

- 750 g of cleaned pumpkin,
- 1 large onion,
- 1 small spoon of ginger,
- 1 red pepper,
- 2 spoons of oil,
- 7,5 dl vegetable juice,
– ½ bunch of parsley,
- 4 dl coconut milk,
- lemon juice,
- salt,
- pepper,
- sesame.

Preparation:

Cut the pumpkin into cubes. Clean and chop the onion and pepper.

In the pot, heat the oil and fry the vegetables, stir in the ginger, pour in the vegetable juice and cook for half an hour, covered with a lid, at a low temperature.

Rinse the parsley with water, cut it, save a few leaves (for decoration) and add it to the soup.

Grind everything with a mixer.

Pour in the coconut milk and bring to a boil. Add lemon juice, salt, pepper and sugar.

Serve with pumpkin with toasted pieces of bread and sprinkle with toasted sesame seeds.

May you be well, - he broadcasts Telegraph.