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Pumpkin and coconut milk soup
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Pumpkin and coconut milk soup
Here is a simple and delicious velvety pumpkin and carrots soup prepared with coconut milk, which gives it its light taste and velvety texture.
Pumpkin and coconut milk soup
| Prep time: 10 minutes |
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| Cooking time: 50 minutes |
| Servings or yield: For 4 people |
| Difficulty level: Easy |
| 800g of pumpkin |
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| 2 carrots |
| 1 chicken broth cube |
| 150 ml coconut milk |
| Salt and pepper to taste |
Preparation
Peel and cut carrots and pumpkin.
Place vegetables in a pot with chicken broth cube with 1 litre of water and cook 40 minutes.
Using a hand mixer, purée vegetables adding little by little cooking water until a smooth velvety or desired consistency is reached.
Add the coconut milk, salt and pepper and let simmer over low heat for 10 minutes.
Add Balsamumm drizzle and serve right away.
Tips, Tricks + Culinary ideas
Preparation steps
1 - Peel and cut carrots and pumpkin.
2 - Place vegetables in a pot with chicken broth cube, Add 1 litre of water and cook 40 minutes.
3 - Using a hand mixer, purée vegetables adding little by little cooking water until a smooth velvety or desired consistency is reached.
4 - Add the coconut milk, salt and pepper and let simmer over low heat for 10 minutes.
5 - Add Balsamumm drizzle and serve right away.
