Creamy Pumpkin Soup with Cod

You'll need this for Pumpkin Soup with Cod

For 4 to 6 servings

• 1 butternut squash
• 1 carrot
• 2 tomatoes
• 1 onion*
• 2 cloves of garlic
• 2 tablespoons olive oil
• 2 teaspoons cumin powder and paprika, curcuma and oregano to taste
• 200 milliliters of coconut milk
• 350 grams of cod
• 1 vegetable bouillon block
• 700 milliliters of water
• Handful of pumpkin seeds

*After weight loss surgery, your intestines may not tolerate onion well. If needed, leave out the onion if this applies to you.

You'll also need

• cutting board
• hand blender or blender
• soup pan and non-stick pan

Here's how to make the recipe

1. Wash the pumpkin and cut it in half. Remove the skin, seeds and threads on the inside. Cut into small cubes.
2. Dice the carrot and tomatoes. Chop the onion and garlic.
3. Heat olive oil in a soup pan and sauté the onion and garlic over low heat. Add the vegetables and herbs. Fry briefly.
4. Add water, bouillon cube and coconut milk and bring to boil for 20 minutes.
5. Purée the soup smooth with a hand mixer or blender.
6. Cut the cod into pieces. Heat a little olive oil in a non-stick pan and fry the cod for up to 3 minutes.
7. Add the cod to the soup and boil for a few minutes. Sprinkle some pumpkin seeds on top of the soup.