Pumpkin Soup With A Twist

Photo: Lola Lobato

Ingredients

1 small pumpkin

2 carrots

1 potato

1 onion

1 apple

2 leeks

1 cup of coconut milk

3 tablespoons of butter

2 sprigs of cilantro

2 sprigs of mint

salt and pepper

Preparation

In a saucepan melt the butter and add the onion and chopped leek, sauté until wilted, add the remaining chopped vegetables and cook for a few minutes. Introduce the apple, mint and cilantro. Add the water covering the vegetables, cooking until soft. Cool slightly. Grind in a blender until forming a smooth cream, heat and add the coconut milk before serving.