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Pumpkin Soup with Vegetable Garnish

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Pumpkin Soup with Vegetable Garnish

The perfect pumpkin soup with vegetable garnish recipe with a picture and simple step-by-step instructions.

  • 500 g Hokkaido pumpkin
  • 0,5 bunch Soup vegetables
  • 50 g Fresh ginger
  • 200 ml Coconut milk
  • 50 ml Multivitamin juice
  • 1 liter Broth
  1. Cut the Hokkaido into cubes and cook in 1 liter of stock.
  2. Dice the soup vegetables and cook them in a separate saucepan. Salt.
  3. Grate ginger and add to the Hokkaido.
  4. Puree the Hokkaido soup with a blender.
  5. Add the cooked vegetables. Add coconut milk and juice and bring to the boil briefly.
Dinner
European
pumpkin soup with vegetable garnish

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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