Coconut & Pumpkin Soup

1 comment

The inspiration for this soup comes from one of the soups I used to have for lunch in those very busy days, while we were preparing a tender in the office…I didn’t have time to prepare anything for lunch the night before, and I went on buying ready made soups from M&S, the only one supermarket I find along my way to the office. The original recipe is a little different, of course (basically it’s made of roasted pumpkin) but this revised version has fully satisfied me and my tummy ­čśŤ

1 cup of diced pumpkin
1 / 2 diced carrot
1 / 2 diced potato
1 clove of garlic
1 / 4 white onion
1 teaspoon of turmeric
1.5 teaspoon of cumin (delicious with pumpkin)
extra virgin olive oil
80/100ml coconut milk
1 tablespoon of grated fresh ginger
salt (this time I did not use miso because it tastes like … miso too much

Saut├ę garlic and onion in a tablespoon of oil. Add spices and let them season for a few seconds, add the vegetables and enough water – depending on how thick you want the soup (I like veeeery thick soups, this one was almost a puree)…I mean, just do according to your taste for the amount of liquid : – ) once the vegetables are done, add the ginger and cook another minute or two. Remove from heat and add the coconut milk. Blend it with the hand blender and let the soup cool for ten minutes – I think it tastes best lukewarm. And that’s it! It’s also quick to do, after all … for all “coconut milk phobics”: the soup doesn’t taste like coconut! I mean, you will perceive it a little; coconut milk amalgamates all the ingredients and gives them a fresh and “cheerful” taste. In the center of the bowl, the guest stars of many of my dishes: her majesty the dill.

  1. Titti 23 September 2010 at 14:59

    Excellent!! I like pumpkin!

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