Pumpkin soup with coconut cream Kara
Creamy pumpkin soup with a delicate coconut cream flavor is a must-have dish on your menu. Try our recipe today and see for yourself that soups don't have to be boring!
Number of servings
3
Sharpness level
MILD
Preparation time
30 min.
Difficulty level
AVERAGE
INGREDIENTS
- 250 ml KARA coconut cream
- Two spoons lime juice
- 1 small Hokkaido pumpkin, peeled and diced
- 2 medium onions, diced
- 2 small carrots, sliced
- 2 garlic cloves
- 200 ml vegetable broth
- Salt, pepper to taste
A METHOD OF PREPARING
- Preheat the oven to 180°C. Place the pumpkin, onion, carrot, and garlic in an ovenproof dish. Pour in a little stock. Bake for 20 minutes.
- Blend the roasted vegetables, gradually adding the coconut milk and the remaining broth until creamy. Season to taste with salt, pepper, and lime juice.
- Pour the prepared soup into a pot and bring it to a boil.
- Serve hot, sprinkled with toasted pumpkin seeds.
CHECK
RELATED RECIPES
RECIPES