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Ingredient
Roasted Pumpkin Coconut Soup
Introduce
Chef :
Sabrina YasminRoasted Pumpkin Coconut Soup
#GA4
#week11
Winter is knocking our door and this is the perfect time to have warm soup to keep our body warm. Here I am sharing a simple, delicious and healthy recipe of pumpkin soup.
Ingredient
Food ration :
2 servingsCooking time :
20 min
2 cup
red Pumpkin chunks
1 cup
Coconut milk
1 teaspoon
freshly crushed Black peppers
1 teaspoon
red Chilli flakes
1 tablespoon
Olive oil
to taste
Salt
as needed
toasted Coconut flakes to garnish
Cooking instructions
* Step 1
Heat 1 tablespoon of olive oil and add in crushed garlic.
* Step 2
Saute for few seconds and then add in chopped pumpkin.
* Step 3
Stir and saute for 3-4 minutes.
* Step 4
Add in salt, cover and cook in medium heat until pumpkin become soft and charred.
* Step 5
Remove from heat. When the veggies cool down place them to a blender.
* Step 6
With little water blend to a smooth paste.
* Step 7
Transfer to a pan and place to flame. Add in 1 cup of coconut milk (fresh or canned).
* Step 8
Stir and cook in medium low heat for 5-6 minutes. Add-in crushed black pepper and salt as per taste.
* Step 9
When the soup starts boiling, remove from heat. The consistency of soup should be smooth and thick.
* Step 10
Transfer to individual soup bowls, garnish with toasted coconut flakes, chilli flakes and chopped coriander.
* Step 11
Serve warm. The soup is very mild with a blended roasted flavor of pumpkin, garlic and coconut.
Note: if there is a photo you can click to enlarge it
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