Pumpkin Coconut Soup
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- Ingredients
- 800 grams Pumpkin (seedless, diced)
- 1 carrot (diced)
- 3 Tbsps butter
- 1 Beef broth
- salt
- freshly ground peppers
- 1 garlic clove
- 1 bunch scallions
- 1 tsp ginger (freshly grated)
- ½ tsp cinnamon
- Nutmeg
- 400 grams Coconut milk
- 150 grams Double cream
- 2 Tbsps Shredded coconut
Preparation steps
1.
Rinse and dry scallions, chop white parts coarsely, set aside green parts for garnishing. Heat butter in a pan, saute white scallion parts until translucent. Add ginger, diced pumpkin and carrots, saute together for a few minutes. Add broth, season with salt and pepper. Add nutmeg and cinnamon spice. Squeeze garlic through a garlic press, add to soup. Simmer for 20 minutes.
2.
Puree soup and bring to a boil. Add cream and coconut milk. Reheat.
3.
Pour soup into bowls, sprinkle with scallion and grated coconut. Serve.
