What do you need during a cold winter evening in lock down? A bowl of warm cream soup of course! Today I’d like to share with you one of my favorite easy-to-make soups with carrot, pumpkin, coconut milk and a touch of ginger. It’s rich in beta-carotene good for your skin, eyes and lungs and also a powerful anti-oxydant and the bit of ginger can even help you fight flu. You have to try it!






  • 2 medium-sized carrots (around 250 g)
  • a small bowl of pumpkin in chunks (around 250 g)
  • 200 ml (a glass) of coconut milk
  • 1 tbsp of ginger
  • salt and spices to your taste (I used black pepper, chili pepper and curry powder)


  1. Prepare the vegetables: peel and slice carrots. Peel and cut pumpkin in chunks like on the picture.
  2. Put the vegetables to boil with a glass of salted water (around 200 ml).
  3. Boil them on medium heat for around 15 min. Most water should evaporate by then.
  4. Cut ginger in very small pieces, add it to the vegetables with coconut milk, and spices. Let it boil for around 5 minutes until the vegetables are well cooked.
  5. Put everything in a blender and blend until smooth.
  6. Serve hot. I used some cilantro for decor and additional taste. Now it’s your turn to cook! Enjoy!