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Pumpkin Cream Soup with Coconut Milk

Yordanka KovachevaYordanka Kovacheva
Author
3k316k461
Nadia Galinova
Translated by
Nadia Galinova
Pumpkin Cream Soup with Coconut Milk
Image: Yordanka Kovacheva
1 / 5
19/09/2022
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Preparation
15 min.
Cooking
38 min.
Тotal
53 min.
Servings
4
"A wonderful pumpkin cream soup"

Ingredients

  • pumpkin - 1.3 lb (600 g) (cleaned and peeled)
  • coconut milk - 2/3 cup (150 ml)
  • water - 1 2/3 cups (400 ml)
  • onion - 1 large onion (about 150 g)
  • celery - 1 stalk
  • ginger - 0.4″ (1 cm) peeled root
  • garlic - 1 clove
  • olive oil - 2 tbsp (30 ml) + for sprinkling
  • coconut oil - 0.5 oz (15 g)
  • coconut cream - for garnish
  • salt - 1 tsp.
  • curry - 2 pinches
  • white pepper - 2 pinches
  • sesame seeds - for sprinkling
measures

How to make

Peel and chop the garlic and onion into chunks. Chop the celery stalk and ginger. Fry everything, until they soft in olive oil.

Cut the pumpkin into small cubes or grate it on a coarse grater. Stew it along with everything else for 10 minutes, by occasionally opening the lid and stirring. The heat should be moderate, so that the vegetables do not burn on the bottom.

Pour the water, season with salt and curry and cook for 25 minutes (if the pumpkin is grated - only 20).

Add the coconut milk, coconut oil and white pepper and blend, until a perfectly smooth and fluffy mixture is obtained.

Serve the wonderful pumpkin soup sprinkled with sesame seeds and olive oil and garnished with coconut cream.

Enjoy my pumpkin cream soup with coconut milk!

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