John Myers
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Pumpkin Coconut Cappuccino
The perfect pumpkin coconut cappuccino recipe with a picture and simple step-by-step instructions.
for the soup
- 1 smaller Hokkaido pumpkin
- 1 Red onion
- 2 Garlic cloves
- 1 Chopped ginger
- 1 tsp Red curry paste
- 1 tbsp Sugar
- 1 tsp Coriander powder
- 1,5 liter Vegetable broth
- 150 ml Coconut milk
- 1 Lime juice and peel
- Salt
- Oil
for the coconut foam
- 250 ml Coconut milk
- 2 Lemongrass sticks
- 0,5 Lime juice and peel
- Salt
Making the soup
- If necessary, wash and divide the pumpkin. Remove the seeds and fibers in the middle with a spoon (seeds can be planted dry or eaten). Roughly dice the pumpkin. Dice the onion, ginger and garlic and sauté briefly in a large saucepan with a little oil. Add the pumpkin, curry paste, coriander powder, sugar and broth and simmer for about 25 minutes. Add the lime (juice) and coconut milk, puree everything and season with a little salt.
Preparation of the coconut foam
- Chop the lemongrass and put it in a saucepan with the other ingredients, simmer for about 5 minutes. Then pour through a fine sieve and season with salt. Froth up with a milk frother or hand blender. Arrange the pumpkin soup in a bowl or glass and finish with the coconut foam.
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