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Pumpkin & Coconut Cream of Soup

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Ingredients

Adjust Servings:
800 g Pumpkin 1 medium-sized
1 pcs Onion medium-sized
1 clove Garlic
2 cm Ginger
1/2 tsp Turmeric powder
1/2 tsp Chilli powder hot
1 tsp Garam masala
1 tbsp Coconut oil
400 ml Coconut milk
1 tbsp Almond butter по желанию
to taste Salt optionally

Pumpkin & Coconut Cream of Soup

  • 30 min
  • Serves 4
  • Easy

Ingredients

Directions

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An incredibly delicious variation of pumpkin cream of soup. Exactly what you’re looking for in pumpkin season 🙂 This pumpkin & coconut cream of soup tastes a bit like Indian cuisine because of spices used in it. For this soup, I use Hokkaido pumpkin. You don’t have to peel it, it’s sweet, bright, and cooks quick.

We eat this soup for breakfast or dinner.
I highly recommend! 

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Steps

1
Done

Wash the pumpkin. Cut in in half and remove the seeds. Leave the skin on if you’re using Hokkaido pumpkin. Of not, peel it.
Cut into 2 cm cubes.

2
Done

Finely dice the onion. Finely chop the garlic, peel and finely grate or chop the ginger.

3
Done

In a pot, heat the coconut oil at medium heat. Add the onion and cook it for 5-7 min until transparent and soft. Add the ginger and garlic and cook together for about a minute. Add the spices. Reduce the heat and cook for around 30 sec.

4
Done

Add the pumpkin, stir, and cook for another minute, stirring. Add enough water to cover the pumpkin. Add salt. Increase the heat and bring to a boil. Reduce to simmer, cover, and cook until the pumpkin is soft.

5
Done

Transfer the pumpkin and broth to a blender and blend until smooth. Return to the pot, add the coconut milk, almond mousse, and water, if needed. Add salt to taste. Bring to a boil, stirring occasionally.
Remove from heat. Done!
Enjoy!

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Millet Oat Crepes
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Millet Oat Crepes
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