Pumpkin soup with coconut milk and apple chutney

6 servings

60 minutes

Recipe by Yuri Manchuk, chef of Charlie restaurant.

Energy value per serving

• Calories: 272.2
• Proteins: 3.9g
• Fats: 21.5g
• Carbohydrates: 20.3g

Ingredients

• Pumpkin: 1 kg
• Honey: 1 tbsp
• Fresh thyme: 2 sprig
• Olive oil: 50 ml
• Coconut milk: 500 ml
• Sugar: to taste
• Salt: to taste
• Apple: 1 pc
• Cinnamon: to taste

Cooking steps

1. Cut the pumpkin into pieces, coat with honey, wrap with thyme, and drizzle with olive oil. Bake for 25 minutes in foil at 180 degrees.

   Required ingredients:

   • Pumpkin: 1 kg
   • Honey: 1 tablespoon
   • Fresh thyme: 2 sprigs
   • Olive oil: 50 ml

2. When the pumpkin is ready, remove the thyme, transfer the pumpkin to a pot, and pour in the juice. Add coconut milk to the pumpkin. Blend everything in a blender.

   Required ingredients:

   • Coconut milk: 500 ml

3. Add 0.5 liters of boiled water. Season to taste with salt and sugar.

   Required ingredients:

   • Sugar:  to taste
   • Salt:  to taste

4. Peel the apple and cut it into large cubes. Transfer to a saucepan and sauté until golden brown. Add a tablespoon of vegetable oil and 20 grams of sugar. Sauté on low heat until caramel forms. Add cinnamon.

   Required ingredients:

   • Apple: 1 piece
   • Cinnamon:  to taste

5. Spread the chutney on parchment to prevent the apples from sticking.

6. Serve the soup with apple chutney.