Sunday, 1 November 2009

Pumpkin soup with coco milk

(serves 6 people)

1 piece of pumpkin (about 1200g)
1 bunch spring onions
2 carrots
3 tablespoons butter
1 teaspoon grated ginger
1 liter of vegetable broth
Freshly ground pepper
A bit of ground nutmeg
1 / 2 teaspoon ground cinnamon
150 g of cream
400 ml. coconut milk (canned)
2 tablespoons grated coconut


Remove the seeds from the pumpkin, peel and cut into small pieces. Wash and peel the onions and carrots. Cut the carrot into small cubes and onions into big pieces. Separe part of the green stalk and cut in slices for garnish.

Melt butter in a pan and sauté onions until transparent. Then, incorporate pumpkin, diced carrots and ginger and cook everything for 1 minute.

Add the vegetable broth and spices, salt, pepper, nutmeg and cinnamon. Cover the pan and let simmer about 20 minutes.

Reduce to a purée using a blender, and stir in the cream and coconut milk, stirring constantly. Give one boil, season with salt and pepper and garnish the soup with green onion slices and reserved coconut.

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