Pumpkin Cream Soup with Coconut Milk
Soups • World
Description
Pumpkin cream soup with coconut milk
Ingredients
- Chicken Broth 20 fl oz
- Butternut Squash 30 oz
- Olive Oil 4 tablespoons
- Mild Chili Spice 1 piece
- Ground Cumin 1 teaspoon
- Garam Masala 1 teaspoon
- Garlic 6 cloves
- Onion 1 head
- Lime 1 piece
- Coconut Milk 5 fl oz
- 33% Cream to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Peel the pumpkin and cut it into 5 cm pieces, transfer to a bowl and add 2 tablespoons of olive oil, chopped chili, cumin, and garam masala. Mix well, spread on a baking sheet, and roast for 20 minutes. Then, add the peeled garlic cloves on top and cook for another 30 minutes.
Step 3
Meanwhile, heat the remaining oil in a large pot. Add finely chopped onion and sauté until soft.
Step 4
In a blender, combine the pumpkin, garlic, onion, and 200 ml of broth. Blend until smooth and transfer to the pot. Add the remaining broth and coconut milk. Cook for 20 minutes, then add lime juice, salt, and pepper to taste.
Step 5
Serve in bowls and garnish with a small amount of cream and black pepper.
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