Pumpkin Puree Soup with Coconut Milk and Coconut Oil
Soups • Chinese
Description
Pumpkin puree soup with coconut milk and coconut oil
Ingredients
- Pumpkin 10 oz
- Coconut Milk 10 fl oz
- Garlic 1 clove
- Cumin to taste
- Water 10 fl oz
- Black Salt to taste
- Coconut Oil 1 tablespoon
Step-by-Step Guide
Step 1
Peel the pumpkin, wash it, and cut it into pieces.
Step 2
In a soup pot, melt the coconut oil and sauté the garlic and cumin in it.
Step 3
Add the chopped pumpkin and sauté, stirring for 5 minutes. You can cook it longer, but I prefer the pumpkin to be more vibrant rather than cooked until soft.
Step 4
Transfer the pumpkin from the pot with garlic and spices to a blender and blend until smooth.
Step 5
Add water and coconut milk to the same pot, bring to a boil. (If you want a thicker soup, use half a cup more.)
Step 6
Add the pumpkin puree to the boiling milk, bring to a boil, and season with salt to taste.
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