in Soup Recipes

Pumpkin soup with coconut milk

updated

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Ingredients for 3 servings:

  • 700 g pumpkin flesh (Hokkaido), chopped
  • 2 garlic cloves
  • 400 ml coconut milk
  • 600 ml vegetable stock
  • 1 chili pepper(s), dried
  • 1 piece(s) ginger, about the size of a walnut
  • 4 tbsp lemon juice
  • 3 tbsp oil
  • Salt

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

quick, easy, delicious

Fry the pumpkin pieces in hot oil, then add the chopped garlic cloves and finely chopped ginger and continue to fry for a bit longer. Now add the coconut milk, vegetable stock, and the dried, crushed chili pepper, bring to a boil, and simmer for about 15 minutes, until the pumpkin is tender. Then puree with a food processor. Season with lemon juice and salt.

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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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