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Coconut, Pumpkin and Carrot Soup

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Coconut, Pumpkin and Carrot Soup

The perfect coconut, pumpkin and carrot soup recipe with a picture and simple step-by-step instructions.

  • 1 Can Coconut milk
  • 1 smaller Hokkaido pumpkin
  • 100 ml Water
  • 1 Pc. Diced carrots
  • 1 teaspoon Salt and pepper
  • Chilli (cayenne pepper)
  • 0,5 teaspoon Sugar
  • Orange zest
  • 100 ml Freshly squeezed orange juice
  • 2 tablespoon Pumpkin seeds without shell
  1. Pumpkin, clean, cut into small pieces.
  2. Put coconut milk and water in a saucepan, add pumpkin and carrot, season. Cook for about 20 minutes until the pumpkin is soft to mix. Grated oranges and add juice.
  3. Mix the soup, season to taste. Place in plates and decorate with pumpkin seeds.
Dinner
European
coconut, pumpkin and carrot soup

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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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