Pumpkin Soup with Coconut and Almond
Soups • European
Description
Recipe from John Smith, chef at Main Street Café.
Ingredients
- Pumpkin 0 lbs
- Olive Oil 5 fl oz
- Thyme 0 oz
- Spanish onions 5 oz
- Potato 5 oz
- Ginger 0 oz
- Garlic 0 oz
- Chicken Broth 1½ l
- Coconut Liqueur 5 fl oz
- Chopped almonds 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the pumpkin in half, brush it with olive oil, and sprinkle with salt, pepper, and thyme. Place it on a baking sheet and roast it with the skin and seeds in a preheated oven at 355°F for about an hour. Check for doneness with a skewer — it should easily pierce the flesh.
Step 2
Cool the pumpkin, peel it, remove the seeds, and cut the flesh into irregular pieces.
Step 3
Peel and finely chop the onion and garlic, then sauté in olive oil until golden brown.
Step 4
Place the sautéed onions and garlic in a pot, add the peeled and thinly sliced ginger, diced peeled potatoes, and pour in the broth.
Step 5
Place on low heat and cook until the potatoes are tender.
Step 6
Add the pumpkin and coconut cream, then blend until smooth.
Step 7
Drizzle with olive oil, sprinkle with almond flakes, and serve.
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