Asian Kitchen
Pumpkin Soup with an asian touch
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Pumpkin Soup with an asian touch
Course Asian Kitchen, Soup Recipes
Prep Time 30 minutes minutes
Cook Time 30 minutes minutes
Total Time 1 hour hour 10 minutes minutes
Servings 2 servings
Calories 314kcal
- 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.
Calories: 314kcal