in Soup Recipes

Pumpkin soup

updated

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Ingredients for 4 servings:

  • 1.4 kg Hokkaido pumpkin(s)
  • 2 carrots
  • 4 m.-sized potatoes
  • 1 onion(s)
  • 2 small red chili peppers
  • 1 ½ liters vegetable broth
  • 1 can of coconut milk (400 ml each)
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Hokkaido

Core the Hokkaido mushrooms and cut them into small pieces, including the skin. Peel the carrots and potatoes and also cut them into small pieces. Finely slice the chilies and onion. Cook the chopped ingredients in the vegetable broth for about 20 minutes. After 20 minutes, puree the vegetables, stir in the coconut milk, and season with salt and pepper.

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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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