in Soup Recipes

Roughly mashed pumpkin and coconut soup

updated

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Ingredients for 4 servings:

  • 1 kg pumpkin(s) (Hokkaido pumpkin)
  • 1 onion(s)
  • butter
  • 3 tsp curry powder
  • ½ tsp chili pepper(s), crushed
  • 500 ml water
  • 400 ml coconut milk
  • 1 cube of vegetable stock, instant
  • Honey
  • salt and pepper
  • chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

exotic, spicy, delicious!

Wash and dice the pumpkin. Finely dice the onion. Sauté both in hot butter. Then sauté the curry and chili. Deglaze with 500 ml water and coconut milk. Stir in the broth. Bring to a boil and simmer for about 20 minutes. Roughly mash the soup with a potato masher (we like it chunky), season to taste with salt, pepper, honey, and chili.

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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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