Pumpkin Soup with Coconut Milk
A creamy and flavorful pumpkin soup made with coconut milk.
Print Recipe
Main Ingredients
- 1 kg Pumpkin peeled and chopped
- 1 can Coconut Milk 400ml
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 1 tablespoon Olive Oil
- 500 ml Vegetable Stock
- to taste Salt
- to taste Black Pepper
1. Heat olive oil in a pot over medium heat. Add chopped onion and garlic, sauté until soft.
2. Add the chopped pumpkin and vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes until pumpkin is tender.
3. Remove from heat and let it cool slightly. Blend the soup until smooth.
4. Return the soup to the pot, stir in the coconut milk, and heat through. Season with salt and black pepper to taste.
5. Serve hot, garnished with fresh herbs if desired.
Calories: 200kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Sodium: 500mg | Potassium: 400mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10000IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg
Coconut Milk, Pumpkin, Soup