in Soup Recipes

Pumpkin curry coconut soup

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Ingredients for 8 servings:

  • 750 pumpkin flesh
  • 3 sweet potatoes
  • 2 onions
  • Vegetable broth, granulated
  • curry
  • 3 cans coconut milk or cream
  • 1 sprig(s) rosemary
  • 1 shot of orange juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel and dice the pumpkin, sweet potatoes, and onions, cover with water, season with vegetable stock, and cook until tender. Add the coconut milk and puree the soup. Then return to the heat and add the rosemary sprig and a dash of orange juice. Season to taste with curry powder and vegetable stock.

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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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