Pumpkin Soup

with coconut

Ingredients

 4 Servings

  • 4 tablespoons rapeseed kernel oil NATURAL-NUTTY
  • 26 oz canned or fresh pumpkin (pureed)

  • 1 small onion

  • 1 clove of garlic

  • ¼ cup coconut flakes

  • 2 ½ cups of vegetable stock

  • 3/4 cup heavy cream

  • salt to taste

  • ginger to taste

  • curry to taste

  • 1 teaspoon sugar

  • 3.5 oz sour cream

  • parsley for garnish

Preparation

  1. Press garlic and sauté in kernel oil for 2-3 minutes. Add pumpkin, coconut flakes and vegetable. Stock and simmer for an additional 10 minutes.
  2. Using blender or stick blender, puree the soup to reach desired consistency.
  3. Add cream and season with salt, ginger, curry and sugar. Simmer for another 10 minutes
  4. Adding spices as necessary. Serve with a dollop of sour cream and garnish with parsley flakes

preparation time: 30 minutes

Nutrition values (per serving)

Energy: 
469 kcal
1962 kJ
Protein: 
5.4 g
Fat: 
41.7 g
Carbohydrates: 
15.7 g
Bread units: 
1 BE

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