:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/Bup3NPYcmJ87gGJSGuBf/c9dd62417d83e4be1b5ec28287269a.jpeg "Hokkaido Pumpkin Soup with Coconut Milk")
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Hokkaido Pumpkin Soup with Coconut Milk
A recipe for Hokkaido pumpkin soup with coconut milk, suitable for lunch.
Ingredients
- 1 pcs Hokkaido pumpkin
- 1 l vegetable broth
- 1 pcs onion
- 2 cloves garlic
- 1 pcs Red pepper
- 400 ml coconut milk
- 1 pcs ginger
- 1 pcs Chilli pepper
- 1 ts turmeric
- 2 tablespoon Rapeseed oil
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Directions
We clean the pumpkin, cut it into smaller pieces and scoop out the seeds.
Chop the onion, garlic, and pepper finely.
Heat the oil in a pan, add onion, garlic, bell pepper, chopped chili and grated ginger. Sauté for a while.
We will add the pumpkin, turmeric and roast everything together.
Pour over with vegetable broth, add coconut milk and cook until soft.
Then blend everything until smooth and season with salt and spices.
We serve it hot with roasted bread.
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IwaHokkaido Pumpkin Soup with Coconut Milk
A recipe for Hokkaido pumpkin soup with coconut milk, suitable for lunch.
We clean the pumpkin, cut it into smaller pieces and scoop out the seeds.
Chop the onion, garlic, and pepper finely.
Heat the oil in a pan, add onion, garlic, bell pepper, chopped chili and grated ginger. Sauté for a while.
We will add the pumpkin, turmeric and roast everything together.
Pour over with vegetable broth, add coconut milk and cook until soft.
Then blend everything until smooth and season with salt and spices.
We serve it hot with roasted bread.
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