in Soup Recipes

Pumpkin and coconut soup with chili

Spread the love

Ingredients for 6 servings:

  • 1 pumpkin(s) (Hokkaido), pitted, with skin, diced
  • 1 onion(s)
  • 1 clove(s) garlic
  • 1 red chili pepper(s)
  • 500 ml apple juice
  • 1 can coconut milk or cream
  • ½ cup cream
  • Chicken broth, granulated
  • 1 tsp oil
  • e.g. curry powder
  • possibly rice
  • possibly chicken fillet(s), cooked, diced
  • possibly pineapple, diced

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

very transformable

Sauté the onion, garlic, and chili in oil until translucent, dust generously with curry powder, and add the pumpkin cubes. Season with chicken stock, deglaze with apple juice and coconut milk, and cook until tender. Purée with a food processor. If it’s too thick (the pumpkin will thicken), simply thin with a little water or apple juice. For a more substantial dish, serve with rice or add cooked, diced chicken. Diced pineapple also works well.

Facebook Comments

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.

Cod fillet with chips crust

Salmon rolls with horseradish filling