VEGAN
Pumpkin Soup with Coconut Milk
0
0
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Pumpkin Soup with Coconut Milk
Ingredients
- Pumpkin - 2 lbs
- Shallots - 2 pieces
- Coconut Milk - 1 fl oz
- Garlic - 1 clove
- Shredded Coconut - 1 tablespoon
- Curry Powder - 1 teaspoon
- Bay leaf - 1 piece
- Freshly ground black pepper - a pinch
- Sea Salt - a pinch
Step by Step guide
Step 1
Peel the pumpkin, remove the seeds, and cut the flesh into cubes.
Step 2
Peel the shallots and garlic.
Step 3
Place all the vegetables in a pot, add curry powder, fill with water up to 2/3, and put on the heat. Bring to a boil and cook for 20 minutes, adding the bay leaf 3 minutes before the end of cooking.
Step 4
Remove from heat, take out the bay leaf, and blend the soup in a blender.
Step 5
Add coconut milk and shredded coconut to the soup, stir, and season with salt and pepper to taste.
Step 6
Serve hot.
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