Yes! Because this recipe for the evergreen dish – with coffee – is simply delicious and special. So, you really need to give it a try. And while you are on it, just make a bit more and keep it in the freezer for the really cold days that are coming. And they are certainly coming.
2 tbsp coffee salt (or normal salt) • 18oz Hokkaido pumpkin • Ginger (approx. 1.5inch) • 10.5oz sweet potatoes • 2 garlic cloves • 2 onions • 5tbsp coconut milk (plus a little bit for garnish) • 27fl oz vegetable broth • 1tsp rapeseed oil •1/2tsp chili flakes • 3.5fl oz espresso or strong coffee • 1tsp cumin (ground) • 1tsp cinnamon (ground) • Pepper • Salt
Half the pumpkin, scoop out the seeds, and cut it into 1-inch pieces. Peel the sweet potatoes and also cut them into 1-inch chunks. Peel the onions and cut into 8 pieces. Finely chop ginger and garlic and mix everything together in a large bowl. Add oil, espresso, chili flakes, coffee salt, cumin, and cinnamon and mix well. Spread out all ingredients on a baking sheet and bake for about 20 minutes at 340°F.
In the meantime, heat up the vegetable broth on the stove. Add the roasted vegetable, puree with a hand blender and season with salt and pepper to taste. Done.
If you like, you can garnish the soup with cress, coconut milk or croutons – but that is totally up to you.