Pumpkin Soup with an asian touch Recipe

5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Asian Kitchen, Soup Recipes
Servings 2 servings
Calories 314 kcal


  • 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


  • 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.

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