John Myers
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Pumpkin Soup with Coconut Milk
The perfect pumpkin soup with coconut milk recipe with a picture and simple step-by-step instructions.
Cheese bread:
- 3 Pc. Carrots
- Chopped ginger
- 1 liter Vegetable broth
- 500 ml Coconut milk
- 1 Pc. Onion
- Butter
- Pumpkin oil
- 1 Pc. Cracker easy / Schüblinge easy
- Salt and pepper
- 500 g Flour
- Yeast
- 2 Pc. Onions
- 250 g Cheese
- Water
- Salt
- Wash and dice the pumpkin, clean the carrots and cut into small pieces. Peel and dice the ginger and onion and sauté together in the butter.
- Pour in the broth and simmer for 20 minutes. Puree the soup, stir in the coconut milk, season with salt and pepper.
- Cut the crackers into fine slices and fry them in oil until crispy. Arrange the soup on the plate, serve with 3-4 slices of crispy crackers and pumpkin oil.
Cheese bread:
- Cut the cheese and onions into cubes and place in the flour.
- Dissolve the yeast in lukewarm water and mix everything together. Let the mixture rise for an hour, then place in a loaf pan and bake at 180 ° for 1 hour.
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