Light Food: Pumpkin Soup with Jacket Potatoes and Coconut Cream

5 from 4 votes
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people


  • 1 small Hakkaido pumpkin
  • 6 name is Jacket potatoes
  • 4 medium sized Carrots
  • 4 medium sized Salt
  • 3 tbsp Coconut cream
  • 3 tbsp Parsley


first ...

  • Place the potatoes and cook until soft.
  • Brush and cut the pumpkin, remove the seeds. Brush, wash and cut the carrots well.
  • Put the pumpkin and the carrots together in the water, season with a little salt (I use my vegetable salt), bring to a boil and cook.
  • During this time, peel the cooked jacket potatoes.
  • Put everything together in the mixer and puree and add some seasoning if necessary. Garnish with parsley.
  • Tip 6: This is a light food dish, everyone can season their spices here, chilli or garlic are also a great addition.
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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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