Pumpkin Cream Soup with Honey, Ginger, and Coconut
Soups • European
Description
This recipe was shared by John Smith, a chef at popular American restaurants.
Ingredients
- Pumpkin 0 lbs
- Potato 10 oz
- Onion 5 oz
- Ginger 0 oz
- Garlic 0 oz
- Coconut Milk 15 fl oz
- Honey 0 oz
- Olive Oil 0 fl oz
- Butter 0 oz
- Vegetable Broth 15 fl oz
- Pumpkin Seeds 0 oz
Step-by-Step Guide
Step 1
Cut the pumpkin with skin and seeds into wedges, season with olive oil, salt, pepper, thyme, and honey, mix well, and bake in foil until cooked.
Step 2
Using a spoon, scoop the baked pumpkin from the skin and seeds.
Step 3
Finely chop the onion and garlic, and sauté in a mixture of olive and butter. Add grated ginger, diced potato, and vegetable broth. Cook until the vegetables are soft.
Step 4
Add the pumpkin to the vegetables, warm slightly, and blend the mixture with an immersion blender. Add coconut milk and season with salt to taste.
Step 5
Serve topped with toasted pumpkin seeds.
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