Pumpkin Cream Soup with Coconut Milk

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• Time for preparing

  Contents

  • • 0.0.1 1h 10min
    • 0.0.2 Simple dish
    • 0.0.3 52.54kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  1h 10min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  52.54kcal

• Rating

• Recipe

Add some exotic to your table. Pumpkin soup with Thai Coconut Milk.

Let’s get started!

Ingredients

0/12 ingredients

• Carrots – 2 pcs.
• Onion – 1 pc.
• Ginger slice with thumb
• Coconut milk – 1 jar
• Salt
• Garlic – 2 cloves
• Ground black pepper
• Chili pepper – 1 pod
• Curry Powder – 1 tsp
• Olive oil – 2 tbsp.
• Pumpkin – 800 gr.
• Water 300 ml

1ч 10мин1ч 10мин 52.54

Great job

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Steps

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1. Peel the pumpkin and seeds. Cut large a cube.
2. Cut the carrots and onions into a medium dice.
3. Fry chopped garlic and ginger in a frying pan, add onions, carrots, curry and fry for 5 minutes.
4. Put the pumpkin in the pan with a thick bottom, put it there fried vegetables. Top up with 300 ml. water, salt, pepper and stew until cooked over low heat for 40 minutes.
5. Puree vegetables with a blender, pour coconut milk and warm on fire for another 5 minutes. Taste the soup if necessary – add salt.
6. Pour into plates, garnish with chopped chili peppers.