Pumpkin Soup Recipe Coconut Milk

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Pumpkin Soup Recipe Coconut Milk

Learn how to make pumpkin soup with a delicious coconut twist by following our video recipe.

Preparation time: About 30 minutes.
Difficulty: Normal
Calories per serving: Unspecified

Ingredients for 6 people:
800 g of pumpkin flesh, net (Hokkaido type)
600 g carrot, net
1 onion
5 cm of ginger
2 tablespoon of butter
1 litre of vegetable broth
500 ml of coconut milk
Salt and pepper
Soy sauce to taste
1 squeezed lemon.
Coriander leaves to garnish

Peel and dice the pumpkin, carrots, ginger and onion, then fry in butter (substitute with margarine if making it vegan). Pour the broth over them and cook for 15-20 minutes until tender. Then make a very fine purée, using a sieve if necessary. Add the coconut milk, season with salt, pepper, soy sauce and lemon juice to taste, and reheat. Garnish with coriander leaves and serve.

A quick, easy and exotic soup. The perfect dish on any menu. For this soup, I always use the variety Hokkaido since you don’t need to peel it. In Thailand, pumpkin soup is eaten with small shrimps as a snack.

Author: UlrikeM

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Organic coconut products from a direct supplier. Add the chicken broth, coconut milk, pumpkin, nutmeg, sea salt, and black pepper. Use an immersion blender to puree. Directions preheat oven to 350 degrees f (175 degrees c). Wrap sweet potato in aluminum foil;

Use an immersion blender to puree. Directions preheat oven to 350 degrees f (175 degrees c).

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Add the chicken broth, coconut milk, pumpkin, nutmeg, sea salt, and black pepper. Use an immersion blender to puree. Directions preheat oven to 350 degrees f (175 degrees c). Wrap sweet potato in aluminum foil; Bake in the preheated oven until soft,. Ingredients for pumpkin soup.

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