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Pumpkin and Coconut Soup with Croutons

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Pumpkin and Coconut Soup with Croutons

The perfect pumpkin and coconut soup with croutons recipe with a picture and simple step-by-step instructions.

  • 1 Pc. Hokkaido pumpkin
  • 5 Pc. Carrots
  • 1 liter Vegetable broth
  • 100 ml Cream
  • 150 ml Coconut milk
  • 80 gr Butter
  • 5 slices Toast
  1. Peel the pumpkin and carrots and cook with the broth. approx 15 min.
  2. Dice the bread and roast in 70 g butter until crispy and lightly salt. Let cool on a kitchen towel.
  3. Puree the vegetables. Add the butter, cream and coconut milk. Season to taste with salt, curry and pepper. Briefly bring to the boil again and that’s it.
Dinner
European
pumpkin and coconut soup with croutons

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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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