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Winter Pumpkin Soup with Coconut Milk

45M
3

If there are leftovers of the pumpkin in your fridge, you may cook this yummy and creamy soup for the whole family!

Ingredients for
servings
сals/100 gr
Peeled pumpkin
6 cups
40 cals
Chicken broth
500 ml
170 cals
Garlic
3 cloves
80 cals
Onion
2 pcs
70 cals
Ginger
1 tsp
40 cals
Spices (cilantro, red pepper)
to taste
11 cals
Olive oil
3 tbsp
135 cals
Coconut milk
400 ml
78 cals
Dry red hot chili pepper
to taste
60 cals
Salt
to taste
Total calories in the prepared dish
684 cals
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Instructions:
  1. Peel onion. Cut it into cubes. Peel and chop garlic. Wash and peel pumpkin. Cut it into cubes. Preheat vegetable oil in the frying pan. Fry onion and garlic for several minutes. Add pumpkin and continue frying everything for 2-3 minutes. Grate ginger and add it into the pan as well.
  2. Fry all the vegetables for a minute or two. Add the rest of spices. Boil yummy broth. Add fried vegetables into the pan. Salt this liquid. Slow down the fire and cook everything for 20 more minutes.
  3. Pour everything into the bowl of the blender. Mash everything really well. Add coconut milk and mash everything one more time. Heat this creamy mass. Add salt.
  4. Serve this dish hot. Don`t forget to decorate it with chopped herbs and dry chili pepper.

That`s it. Your delicious dinner or lunch is ready. Bon Appetite!

Author:
mrcorsac
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