19 lines
833 B
Markdown
19 lines
833 B
Markdown
# Pumpkin soup with coconut milk
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For 6 servings
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- 800 g pumpkin (cleaned)
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- 600 g carrots (cleaned)
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1 piece ginger, +- 5 cm
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1 onion
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2 spoons butter
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1 liter vegetable broth
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500 ml coconut milk
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Salt and pepper
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Sojasauce
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1 lemon (juice)
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Koriander for garnish
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Peel and dice pumpkin, carrots, ginger, and onion, then sauté them in butter. Pour in the broth and cook until soft, about 15 - 20 minutes. Afterwards, puree the mixture finely, possibly straining it through a sieve. Stir in the coconut milk, season with salt, pepper, soy sauce, and lemon juice to taste, and heat it again. Serve garnished with cilantro leaves.
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This is a quick, slightly exotic soup that fits nicely on the menu. I always use a Hokkaido pumpkin for this soup; it doesn't need peeling. In Thailand, pumpkin soup is served with small shrimp as an addition. |