Pumpkin Soup with Coconut and Almond
⏳ Time
30 minutes + 1 hour
🥕 Ingredients
12
🍽️ Servings
4
Description
Recipe from John Smith, chef at Main Street Café.
Ingredients
- Pumpkin - 2 lbs
- Olive Oil - 3 fl oz
- Thyme - 0.2 oz
- Spanish onions - 7.1 oz
- Potato - 7.1 oz
- Ginger - 1.1 oz
- Garlic - 0.7 oz
- Chicken Broth - 1½ l
- Coconut Liqueur - 4 fl oz
- Chopped almonds - 0.2 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the pumpkin in half, brush it with olive oil, and sprinkle with salt, pepper, and thyme. Place it on a baking sheet and roast it with the skin and seeds in a preheated oven at 356°F for about an hour. Check for doneness with a skewer — it should easily pierce the flesh.
Step 2
Cool the pumpkin, peel it, remove the seeds, and cut the flesh into irregular pieces.
Step 3
Peel and finely chop the onion and garlic, then sauté in olive oil until golden brown.
Step 4
Place the sautéed onions and garlic in a pot, add the peeled and thinly sliced ginger, diced peeled potatoes, and pour in the broth.
Step 5
Place on low heat and cook until the potatoes are tender.
Step 6
Add the pumpkin and coconut cream, then blend until smooth.
Step 7
Drizzle with olive oil, sprinkle with almond flakes, and serve.
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