in Soup Recipes

Fruity pumpkin soup

updated

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Ingredients for 8 servings:

  • 1 pumpkin(s), Hokkaido pumpkin
  • 1 can coconut milk
  • n. B. Apples, sour variety, e.g. Boskop
  • n. B. chili pepper(s), e.g. Thai chilies
  • Salt
  • pepper
  • chili powder
  • 1 liter of water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

with coconut milk and chili

Peel and roughly dice the pumpkin. Boil in 1 liter of water for about 15 minutes until soft. Chop the chili peppers (amount to taste) and add them. Peel and chop one or more apples to taste (you can, of course, omit them). Add them to the pumpkin cubes. Cook the apples briefly, then puree the whole thing. Add the coconut milk and stir in. Season with salt, pepper, and chili powder. Serve with baguette and a dollop of sour cream or sour cream (this recipe will then no longer be vegan).

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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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