Pumpkin and coconut milk soup

Back to recipes

Pumpkin and coconut milk soup

Here is a simple and delicious velvety pumpkin and carrots soup prepared with coconut milk, which gives it its light taste and velvety texture.

Pumpkin and coconut milk soup

By Julie Soupes Print
Details
Prep time: 10 minutes
Cooking time: 50 minutes
Servings or yield: For 4 people
Difficulty level: Easy
Ingredients
800g of pumpkin
2 carrots
1 chicken broth cube
150 ml coconut milk
Salt and pepper to taste

Preparation

Peel and cut carrots and pumpkin.

Place vegetables in a pot with chicken broth cube with 1 litre of water and cook 40 minutes.

Using a hand mixer, purée vegetables adding little by little cooking water until a smooth velvety or desired consistency is reached.

Add the coconut milk, salt and pepper and let simmer over low heat for 10 minutes.

Add Balsamumm drizzle and serve right away.

Tips, Tricks + Culinary ideas

Flavour tip Add orange zests to your purées.
Substitute Replace pumpkin by butternut squash.

Preparation steps

étapes de préparation

1 - Peel and cut carrots and pumpkin.

étapes de préparation

2 - Place vegetables in a pot with chicken broth cube, Add 1 litre of water and cook 40 minutes.

étapes de préparation

3 - Using a hand mixer, purée vegetables adding little by little cooking water until a smooth velvety or desired consistency is reached.

étapes de préparation

4 - Add the coconut milk, salt and pepper and let simmer over low heat for 10 minutes.

étapes de préparation

5 - Add Balsamumm drizzle and serve right away.

Soupes