Pumpkin Soup with Coconut Oil
Soups • Chinese
Description
Pumpkin soup with coconut oil
Ingredients
- Pumpkin 0 lbs
- Garlic 4 cloves
- Raw cane sugar 1 tablespoon
- Chicken Broth 0 qt
- Fish Oil to taste
- Red Curry Powder 1 tablespoon
- Coconut Milk 2 spoons
- Grated Ginger Root 1 tablespoon
- Toasted Cumin Seeds 1 tablespoon
- Cayenne Pepper to taste
Step-by-Step Guide
Step 1
Peel the pumpkin and cut it into small cubes.
Step 2
In a deep skillet, heat coconut oil and sauté the cumin seeds in it.
Step 3
Then add the pumpkin and sauté for five to seven minutes, stirring occasionally. The pumpkin should soften and lightly bronze, but not burn.
Step 4
Then add the ginger, curry, sugar, and cayenne pepper, along with the minced garlic. Stir and sauté for another two minutes. Pour in the broth and simmer for fifteen minutes. Season with fish sauce to taste. In this case, you may not need to add salt.
Step 5
Blend the soup until smooth using a blender and serve.
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