Spiced Pumpkin and Coconut Cream Soup
60% автентично · Fusion
A creative twist on pumpkin soup, incorporating the tropical creaminess of coconut milk and a blend of warming spices like cinnamon and curry powder for an exotic flavor profile.
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Съставки
- Pumpkin1 kg
- Onion1 medium
- Ginger1 inch piece
- Garlic2 cloves
- Coconut milk (full fat)400 ml
- Vegetable broth500 ml
- Curry powder1 tsp
- Cinnamon1/2 tsp
- Saltto taste
- Black pepperto taste
- Cilantro (for garnish)a few sprigs
- Red chili flakes (optional garnish)pinch
Стъпки
- 1
Peel and cube the pumpkin. Finely chop the onion, mince the garlic, and grate the ginger.
- 2
In a large pot, sauté onion in a little oil (optional) over medium heat until softened, about 5 minutes.
- 3
Add garlic and ginger, cook for 1 minute until fragrant.
- 4
Add the cubed pumpkin, curry powder, and cinnamon. Stir well to coat the pumpkin.
- 5
Pour in vegetable broth and coconut milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until pumpkin is very tender.
- 6
Carefully blend the soup until smooth using an immersion blender or a regular blender. Return to the pot if needed.
- 7
Season with salt and black pepper to taste.
- 8
Serve hot, garnished with fresh cilantro and a pinch of red chili flakes if desired.
