Pumpkin Soup with Coconut Milk and Apple Chutney
Soups • Russian
Description
Recipe by John Smith, chef at The American Bistro.
Ingredients
- Pumpkin 0 lbs
- Honey 1 tablespoon
- Thyme 2 sprigs
- Olive Oil 0 fl oz
- Coconut Milk 15 fl oz
- Sugar to taste
- Salt to taste
- Apple 1 piece
- Cinnamon to taste
Step-by-Step Guide
Step 1
Cut the pumpkin into pieces, coat them with honey, surround with thyme, and drizzle with olive oil. Bake in foil for 25 minutes in the oven at 355°F.
Step 2
When the pumpkin is ready, remove the thyme and transfer the pumpkin to a pot, pouring in the juice as well. Add coconut milk to the pumpkin. Blend everything together until smooth.
Step 3
Add 0.5 liters of boiled water. Season with salt and sugar to taste.
Step 4
Peel the apple and cut it into large cubes. Transfer to a saucepan and sauté until golden brown. Add one tablespoon of vegetable oil and 20 grams of sugar. Cook over low heat until caramel forms. Add cinnamon.
Step 5
Spread the chutney on parchment paper to prevent the apples from sticking together.
Step 6
Serve the soup with apple chutney.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!