Pumpkin Soup with Coconut Milk and Apple Chutney
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
6
Description
Recipe by John Smith, chef at The American Bistro.
Ingredients
- Pumpkin - 2 lbs
- Honey - 1 tablespoon
- Thyme - 2 sprigs
- Olive Oil - 1 fl oz
- Coconut Milk - 17 fl oz
- Sugar - to taste
- Salt - to taste
- Apple - 1 piece
- Cinnamon - to taste
Step by Step guide
Step 1
Cut the pumpkin into pieces, coat them with honey, surround with thyme, and drizzle with olive oil. Bake in foil for 25 minutes in the oven at 356°F.
Step 2
When the pumpkin is ready, remove the thyme and transfer the pumpkin to a pot, pouring in the juice as well. Add coconut milk to the pumpkin. Blend everything together until smooth.
Step 3
Add 0.5 liters of boiled water. Season with salt and sugar to taste.
Step 4
Peel the apple and cut it into large cubes. Transfer to a saucepan and sauté until golden brown. Add one tablespoon of vegetable oil and 20 grams of sugar. Cook over low heat until caramel forms. Add cinnamon.
Step 5
Spread the chutney on parchment paper to prevent the apples from sticking together.
Step 6
Serve the soup with apple chutney.
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