Pumpkin Cream Soup with Honey, Ginger, and Coconut
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
This recipe was shared by John Smith, a chef at popular American restaurants.
Ingredients
- Pumpkin - 2 lbs
- Potato - 10.6 oz
- Onion - 7.1 oz
- Ginger - 0.7 oz
- Garlic - 0.4 oz
- Coconut Milk - 17 fl oz
- Honey - 0.7 oz
- Olive Oil - 0 fl oz
- Butter - 0.7 oz
- Vegetable Broth - 13 fl oz
- Pumpkin Seeds - 0.4 oz
Step by Step guide
Step 1
Cut the pumpkin with skin and seeds into wedges, season with olive oil, salt, pepper, thyme, and honey, mix well, and bake in foil until cooked.
Step 2
Using a spoon, scoop the baked pumpkin from the skin and seeds.
Step 3
Finely chop the onion and garlic, and sauté in a mixture of olive and butter. Add grated ginger, diced potato, and vegetable broth. Cook until the vegetables are soft.
Step 4
Add the pumpkin to the vegetables, warm slightly, and blend the mixture with an immersion blender. Add coconut milk and season with salt to taste.
Step 5
Serve topped with toasted pumpkin seeds.
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