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Quick Pumpkin Cream Soup

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Quick Pumpkin Cream Soup

The perfect quick pumpkin cream soup recipe with a picture and simple step-by-step instructions.

  • 600 g Hakkaido pumpkin, mashed
  • 400 g Unsweetened coconut milk
  • 300 ml Vegetable broth
  • 3 tsp Curry powder
  • 3 tsp Red curry paste
  • 1 shot Soy sauce
  • Salt pepper

Boiled pumpkin

  1. I had boiled, pureed and frozen the pumpkin in advance. So you can buy it seasonally and make pumpkin soup all year round.

The soup

  1. Put the pumpkin puree in a saucepan and heat. Then add the coconut milk. Gradually stir in all the other ingredients and season to taste with the spices to your liking …. Done.
  2. If the soup has some flakes, mix it up briefly with the hand blender. You can add a dollop of creme fraîche as decoration.
Dinner
European
quick pumpkin cream soup

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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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