Pumpkin cream soup with coconut milk
Origin of the recipe
In India, pumpkin is often used in a variety of dishes, both sweet and savory. Coconut milk is also a popular ingredient in South Indian cuisine, where it is added to curries and soups. This creamy pumpkin soup with coconut milk may be inspired by these traditions.
What do you need for cooking?
Ingredients
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Pumpkin
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Carrot
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Shallots
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Coconut milk
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Garlic
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Curry
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Bay leaf
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Salt and pepper
Kitchen utensils
- Knife
- Board
- Pot
- shoulder blade
- Blender
Cream soup is a delicate and healthy dish made from pureed vegetables, typically prepared with milk or cream. But even during Lent, when even dairy products are prohibited, you can enjoy delicious creamy pumpkin soup with coconut milk.
Step-by-step recipe
Step 1:
Finely dice the shallots and carrots. Place in a saucepan.
Step 2:
Chop 2 cloves of garlic and add to the pan.
Step 3:
Cut the pumpkin into small cubes and add to the other vegetables.
Step 4:
Season with salt and pepper to taste, add bay leaf.
Step 5:
Pour water into the pan and stir.
Step 6:
Bring the soup to a boil and simmer for 20 minutes.
Step 7:
Remove the pan from the heat, remove the bay leaf, pour in the coconut milk and puree the contents with an immersion blender.
Step 8:
Serve hot, garnished with herbs, pumpkin seeds and a drizzle of coconut milk.
Cooking tips
Before cooking, pumpkin must be peeled, its fibrous core removed, and its seeds removed.
You need to add water up to 2/3 of the pan.
Warm the coconut milk before adding it.
Thank you! Delicious and fast:)
