in Soup Recipes

Pumpkin soup with cinnamon

updated

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Ingredients for 4 servings:

  • 1 large Hokkaido pumpkin(s)
  • 6 shallots
  • oil
  • 25 g coconut flakes
  • 1,000 ml vegetable broth
  • 1 can coconut milk, approx. 400 ml
  • 1 cup of cream, approx. 200 g
  • e.g. lemon pepper
  • n. B. Salt
  • n. B. Curry
  • e.g. cinnamon

Instructions

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

Clean the Hokkaido pumpkin and cut into small pieces. Peel and finely chop the shallots. Sauté the shallots and pumpkin in a pan with a little oil for a few minutes until the shallots are translucent. Add the coconut flakes and deglaze with the vegetable stock. Cook the pumpkin until soft for about 15 minutes, then puree the soup with an immersion blender. Add the coconut milk, cream, and spices and bring back to a boil. Serve hot.

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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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