in Soup Recipes

Pumpkin and coconut soup

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Ingredients for 4 servings:

  • 700 g pumpkin flesh
  • 1 chili pepper(s), dried
  • 2 garlic cloves
  • 3 tbsp oil, neutral
  • 400 ml coconut milk
  • 600 ml vegetable stock
  • 4 tbsp lemon juice
  • 2 large onions
  • 1 bunch of chives
  • n. B. Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

heavenly creamy and deliciously exotic

Dice the pumpkin flesh, crumble or chop the chili pepper, and chop the garlic cloves as finely as possible. Briefly sauté the garlic and chili pepper, then add the pumpkin. After 2-3 minutes, pour in the coconut milk and broth. Carefully season with salt, then cover and simmer over medium heat for about 15 minutes. Then add the lemon juice. Meanwhile, slice the onions and fry in a non-stick pan for 10 minutes until translucent. Cut the chives into 2-3 cm pieces. Finally, purée the soup, adding more seasoning if desired. Serve garnished with chives and onions.

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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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