Spicy Pumpkin and Coconut Cream Soup
60% autentično · Fusion
A creative twist on pumpkin cream soup, incorporating the tropical flavor of coconut milk and a hint of spice from chili, creating a unique and warming dish.
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Sastojci
- Pumpkin (Hokkaido or Butternut)1 kg
- Yellow onion1 medium
- Ginger (fresh)2 cm piece
- Garlic3 cloves
- Red chili pepper1/2 to 1 (depending on heat preference)
- Coconut milk (full fat)400 ml
- Vegetable broth700 ml
- Lime juice1 tbsp
- Coriander powder1 tsp
- Saltto taste
- Black pepperto taste
- Fresh cilantro (for garnish)small bunch
- Red chili flakes (for garnish)pinch
Koraci
- 1
Peel and dice the pumpkin. Finely chop the onion, ginger, garlic, and chili pepper.
- 2
In a large pot, heat a tablespoon of neutral oil (like sunflower or canola) over medium heat. Sauté the onion until softened, about 5 minutes.
- 3
Add the ginger, garlic, and chili pepper. Cook for another 2 minutes until fragrant.
- 4
Add the diced pumpkin and coriander powder. Stir well and cook for 2-3 minutes.
- 5
Pour in the vegetable broth and coconut milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the pumpkin is tender.
- 6
Remove from heat. Use an immersion blender to purée the soup until smooth.
- 7
Stir in the lime juice. Season with salt and black pepper to taste. Gently reheat if necessary.
- 8
Serve hot, garnished with fresh cilantro and a pinch of red chili flakes.
