Pumpkin Soup with an asian touch

Pumpkin Soup with an asian touch

Recipe by CookingIsLifestyleCourse: Asian Kitchen, Soup Recipes
Servings

2

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

314

kcal

Ingredients

  • 800 g pumpkin

  • 600g carrots

  • 3 onion

  • 5 cm Ginger

  • 1 orange

  • 4 tablespoons olive oil

  • 1 l vegetable soup

  • 500 ml coconut milk

  • Salt and pepper

  • To garnish with some coriander

Directions

  • Peel the pumpkin, scrape out the seeds with a spoon and cut the pumpkin flesh into small cubes.
  • Peel the carrots, the onions and the Ginger and cut it all into little pieces.
  • Then all to the pan for 8-10 min you turn it in olive oil.
  • Now the vegetable soup and let it all cooking for 20 minutes.
  • Add the coconut cream and the orange and puree finely with an immersion blender.
  • At the end you garnish with a little coriander and prawns.