Curry and coconut squash soup



For 4 people

Sigdal Pumpkin Seed Crisp
1.5 kg of squash
1 bunch of flat parsley
400ml coconut milk
½ litre of water
1 vegetable stock cube
curry powder and pepper



Peel and cut the squash into pieces.

Cook it in the coconut milk, water, crumbled stock cube, 1 teaspoon of curry powder, pepper and parsley stems tied together.

Cook for 30 minutes over medium heat, then remove the parsley before blending.

Chop the parsley leaves and sprinkle on the plates. Serve with your Sigdal pumpkin seed crackers.

With Sigdal, dare healthy excess!