Aloe Vera Pumpkin Coconut Cream Soup

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Aloe Vera Pumpkin Coconut Cream Soup

The perfect aloe vera pumpkin coconut cream soup recipe with a picture and simple step-by-step instructions.

  1. Put olive oil, onions, garlic, ginger in a saucepan and fry until golden brown. Add the pumpkin pulp and carrots and fry for five minutes. Deglaze with stock and coconut milk. Add maple syrup. Cover and simmer on medium heat for about 60 minutes. Add the aloe vera, puree everything with the hand blender. Season to taste with salt and pepper. Briefly toast the pumpkin seeds in a small pan. Pour the soup into soup bowls, decorate with cream or creme fraiche and the roasted pumpkin seeds. Bon Appetit 🙂
aloe vera pumpkin coconut cream soup

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Written by John Myers

Professional Chef with 25 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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