Pumpkin and chipotle soup with coconut cream Kara
Get this recipe for aromatic, warming, and spicy pumpkin soup. Garnish it with coconut milk and serve it at a Halloween party. Thank you for the recipe! edytadyduch.
Number of servings
4
Sharpness level
SPICY
Preparation time
15 min
Difficulty level
EASY
INGREDIENTS
- 1 piece Casa de Mexico Chipotle Peppers
- 65 ml Coconut cream 24-26% Kara
- one medium Hokkaido pumpkin
- 500 ml vegetable broth
- one carrot
- two large potatoes
- one onion
- 3 garlic cloves
- a teaspoon of olive oil
- salt and pepper to taste
A METHOD OF PREPARING
- Preheat oven to 190°C.
- Cut the pumpkin in half and remove the seeds. Peel the carrots and potatoes and cut them into smaller pieces.
- Place the pumpkin, carrots, potatoes, onion, and garlic on a baking sheet lined with baking paper. Drizzle with olive oil and sprinkle with salt and pepper. Bake for about 30 minutes, until all the vegetables are tender.
- Remove the skin from the roasted pumpkin, onion, and garlic. Place all the vegetables in a pot, add the chipotle pepper, and pour in the broth.
- Blend until smooth.
- Serve with coconut milk “spider webs”.
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