KIDS

Pumpkin Cream Soup with Coconut Milk

Soups | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Pumpkin cream soup with coconut milk

Ingredients

Chicken Broth - 20 fl oz
Butternut Squash - 28.2 oz
Olive Oil - 4 tablespoons
Mild Chili Spice - 1 piece
Ground Cumin - 1 teaspoon
Garam Masala - 1 teaspoon
Garlic - 6 cloves
Onion - 1 head
Lime - 1 piece
Coconut Milk - 7 fl oz
33% Cream - to taste

Step by Step guide

Step 1

Preheat the oven to 392°F.

Step 2

Peel the pumpkin and cut it into 5 cm pieces, transfer to a bowl and add 2 tablespoons of olive oil, chopped chili, cumin, and garam masala. Mix well, spread on a baking sheet, and roast for 20 minutes. Then, add the peeled garlic cloves on top and cook for another 30 minutes.

Step 3

Meanwhile, heat the remaining oil in a large pot. Add finely chopped onion and sauté until soft.

Step 4

In a blender, combine the pumpkin, garlic, onion, and 200 ml of broth. Blend until smooth and transfer to the pot. Add the remaining broth and coconut milk. Cook for 20 minutes, then add lime juice, salt, and pepper to taste.