Pumpkin Soup with Coconut Milk

Pumpkin Soup with Coconut Milk

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  1. Pumpkin (pulp) 1 kg
  2. Water 3 tbsp.
  3. Coconut milk 400 g
  4. Onion 1 pc.
  5. Garlic 1 tooth.
  6. Vegetable oil 4 tbsp
  7. Ginger grated 1.5 tbsp
  8. Nutmeg pinch
  9. Salt to taste
  10. Pepper to taste

For filing

  1. Croutons or slices of baked pumpkin to taste
  2. Light soy sauce to taste
  • Main ingredients: Onion, Pumpkin
  • Serving 4-6


baking sheet, frying pan, knife, board, blender, baking parchment


Step 1: prepare the ingredients.

Set the oven to warm up 230 degrees. It is the high temperature that will allow the pumpkin to maintain the juiciness and taste inside and become soft and tender.
Cut the flesh of the pumpkin into cubes with the side 3 cm.
Peel and chop the onion coarsely. You do not need to peel the garlic yet.

Step 2: bake onion and pumpkin.

Put pieces of pumpkin, onion and garlic on a baking sheet covered with parchment. Sprinkle oil on top.

Put in a hot oven on 20-25 minutes. Vegetables should podgold at the edges.
Remove the vegetables from the pan, set aside a few pieces of pumpkin (about 4 tablespoons) for serving.
Squeeze the garlic from the peel.

Step 3: prepare the soup.

In a saucepan, heat a tablespoon of vegetable oil. Add the ginger and sauté it a little.

Pour in water, add onion, garlic and pumpkin. Salt, pepper, add nutmeg. Simmer 5-7 minutesuntil the vegetables are soft.

Pour in coconut milk and cook for a few more minutes.

Remove from heat. Grind the vegetables by mixing with the broth and coconut milk until the consistency of the cream.
Cover and leave for a few minutes to make the soup more flavorful.

Step 4: serve pumpkin soup with coconut milk.

Pour the prepared pumpkin soup into plates, garnish with pieces of pumpkin (you can even pumpkin seeds) and / or croutons.
Enjoy your meal!