Recipe For Pumpkin Coconut Soup

Recipe For Pumpkin Coconut Soup

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Recipe For Pumpkin Coconut Soup

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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Youtube video by ChefTube

Heat the coconut oil in a large saucepan add the onions, garlic and ginger and cook, stirring occasionally. Add the pumpkin puree, stock and coconut milk and. Ingredients for pumpkin soup. Equal parts cooked pumpkin and canned coconut milk.

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Add broth, cover, and bring to a boil. Lower heat, and simmer soup 20 minutes. Puree soup in batches in a blender until smooth. Return the soup to the pot and stir in coconut. There are 3 easy and simple steps for making healthy soup with pumpkin and coconut milk: Sauté onion, garlic and ginger. Add pumpkin and water or stock and boil. Stir in the onions and garlic; Cook until the onions are translucent, about 5 minutes.

Ingredients for pumpkin soup. Equal parts cooked pumpkin and canned coconut milk. For two people, that comes out to one cup pumpkin, one cup coconut milk. Add broth, cover, and bring to a boil. Lower heat, and simmer soup 20 minutes.

For two people, that comes out to one cup pumpkin, one cup coconut milk. Add broth, cover, and bring to a boil.

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Equal parts cooked pumpkin and canned coconut milk. For two people, that comes out to one cup pumpkin, one cup coconut milk. Add broth, cover, and bring to a boil. Lower heat, and simmer soup 20 minutes. Puree soup in batches in a blender until smooth. Return the soup to the pot and stir in coconut.

See also  Gluten-free Pumpkin Muffins Recipe
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