in Soup Recipes

Pumpkin and coconut soup

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Ingredients for 4 servings:

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

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and dice the pumpkin, crumble the chili pepper, peel and chop the garlic, heat oil in a soup pot, sauté the garlic and chili, and briefly sauté the pumpkin. Pour in the coconut milk and broth, season with salt, and simmer covered over medium heat for 15 minutes. Add the lemon juice, puree the soup, and season to taste. Sprinkle with chives.

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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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