How To Cook Pumpkin Cream Soup With Coconut Milk And Curry - Recipe
Author: Karen Lennox
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Pumpkin cream soup with coconut milk and curry". Delicious recipe.
This fragrant autumn soup has a rich taste and creamy consistency, achieved without the use of sour cream.
Required products :
- 4 cups pumpkin, peeled and cut into small pieces
- 3 cups vegetable broth
- 1 large apple granny smith, cut into small cubes
- 3/4 cup shallots, chopped
- 1 small piece of ginger, peeled and thinly sliced
- 2 cloves garlic, chopped
- 2 teaspoons curry powder
- 1 teaspoon sea salt
- 1/4 teaspoon red pepper flakes + more to garnish
- 1 cup + 4 tablespoons coconut milk
- 1 tablespoon lemon juice
- 1/4 cup raw pumpkin seeds
* A tea cup is used to measure the quantities.
Method of preparation :
Put the pumpkin, vegetable broth, apple, shallots, ginger, garlic, curry, salt and red pepper in a slow cooker. Cover and cook on low heat until the vegetables are soft. Pour 1 cup of coconut milk and lime juice and stir.
Mash the pumpkin mixture until smooth, then pour into a bowl. Divide the soup into four portions, garnish each with 1 teaspoon of coconut milk, pumpkin seeds and a pinch of paprika.
Enjoy your meal!
More on the topic:
- Cream of pumpkin soup with fresh onion and garlic
- Cream of pumpkin soup with carrots and lemon juice
- Cream of pumpkin soup with leeks and garlic
- Pumpkin cream soup
Related Articles
- The Power of Honeysuckle: Health Benefits and Recipes
- Fruitskewers in Honey Syrup: Nutritional Benefits and Recipes
- Nutritional Benefits of Fruit Skewers in Honey Syrup: A Delicious and Healthy Recipe
- Nutrition Guide: Fruitskewers in Honey Syrup - Benefits, Recipes, and More
- The Role of Flour in Nutrition: Types, Benefits, and Recipes