John Myers
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Red Pumpkin Coconut Soup
The perfect red pumpkin coconut soup recipe with a picture and simple step-by-step instructions.
- 750 g Hokkaido
- 200 g Beetroot
- 50 g Onion red
- 3 tablespoon Oil
- 350 ml Vegetable stock
- 400 ml Coconut milk
- 400 ml Salt and pepper
- 400 ml Chives
- 400 ml Parsley
- 400 ml Lovage
preparation
- Wash the Hokkaido pumpkin, remove the seeds, cut into small cubes – peel the beetroot (beetroot) and cut into small cubes – peel the onion and cut into small cubes – cut or chop the herbs
preparation
- Sweat the onion in hot oil – first add the beetroot cubes, then add the pumpkin cubes and sweat everything together well – now add the vegetable stock as well as salt and pepper – cover and gently cook until the pumpkin or beetroot cubes are cooked through are
- Now add the finely chopped herbs and coconut milk – bring to the boil again – then puree everything finely with the blender – if you want, you can take out a small part of the vegetable cubes before pureeing and use it as a soup – or you can puree everything and decorate the finished soup in the plate with some liquid whipped cream
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