Usuba
Pumpkin and Coconut Cream Soup
Delicate pumpkin soup with coconut milk and Madeira. Creamy texture, subtle cayenne pepper heat, and crispy croutons create a harmonious dish for the autumn table.
- Total
- 50 min
- Standard serving
- 431.3 g
Ingredients
Total 10
Instructions
- 1
Step 1
Fry finely chopped garlic in butter until golden brown.
- 2
Step 2
Cut the pumpkin into large pieces and add to the sauté pan with the garlic.
- 3
Step 3
Fry over medium heat for 5 minutes. Add chopped celery and cook for another 3 minutes.
- 4
Step 4
Pour the madeira over the vegetables, cover with a lid and simmer for 20 minutes over medium heat.
- 5
Step 5
Blend the contents of the saucepan until smooth and uniform. Return the soup to the saucepan.
- 6
Step 6
Add coconut milk and a pinch of cayenne pepper. Bring to a boil and immediately remove from heat.
- 7
Step 7
Pour the soup into bowls and serve with croutons and pumpkin seeds.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
