Brazilian Pumpkin Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pumpkin (se), Hokkaido (about kilo)
- 1 piece (s) ginger, fresh, approx. 40 g
- 1 teaspoon, heaped coriander powder
- 1 liter vegetable broth
- 1 chilli pepper (s), hot
- 1 small can coconut milk, (65 ml)
- 1 bunch coriander, fresher
Print Recipe
Pin Recipe Instructions
- Core, clean and cut the pumpkin into large pieces.
- Finely dice the ginger and clean and roughly chop the chilli peppers.
- Put the pumpkin, ginger and chillies with the coriander powder in a saucepan and add enough vegetable stock to just cover the vegetables. Bring to a boil and cook in about 15 minutes until the pumpkin is tender.
- In the meantime, pluck the fresh coriander leaves from the stems.
- Remove the pot from the oven. The soup shouldn`t boil as soon as the coriander leaves are in, as their aroma is easily dissipated.
- Add coconut milk and coriander leaves to the soup. Thoroughly puree the soup. If it is too thick, add a little more vegetable stock. Season to taste with coriander powder and possibly chili powder.
- The soup can be frozen and reheated very easily.
- It is very suitable as a starter, but also with a piece of fresh, crusty bread as a main course.
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