Pumpkin soup with coconut and almonds

4 servings

30 minutes

Recipe from Ruslan Zakirov, chef of Kuznya Café.

Energy value per serving

• Calories: 471.9
• Proteins: 7.1g
• Fats: 34.5g
• Carbohydrates: 41.3g

Ingredients

• Pumpkin: 1 kg
• Olive oil: 100 ml
• Thyme: 5 g
• White onion: 200 g
• Potato: 200 g
• Ginger: 30 g
• Garlic: 20 g
• Vegetable broth: 1.5 l
• Coconut cream: 140 ml
• Almond petals: 5 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the pumpkin in half, coat with olive oil, sprinkle with salt, pepper, and thyme. Place on a baking sheet and roast in a preheated oven at 180 degrees for about an hour. Check readiness with a skewer — it should easily penetrate the flesh.

   Required ingredients:

   • Pumpkin: 1 kg
   • Olive oil: 100 ml
   • Thyme: 5 g
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Cool the pumpkin, peel it and remove the seeds, and cut the flesh into random pieces.

   Required ingredients:

   • Pumpkin: 1 kg

3. Peel and chop the onion and garlic finely, then sauté in olive oil until golden.

   Required ingredients:

   • White onion: 200 g
   • Garlic: 20 g
   • Olive oil: 100 ml

4. Put the fried onion and garlic in a pot, add peeled and thinly sliced ginger, diced peeled potatoes, and pour in the broth.

   Required ingredients:

   • White onion: 200 g
   • Garlic: 20 g
   • Ginger: 30 g
   • Potato: 200 g
   • Vegetable broth: 1.5 l

5. Cook on low heat until the potatoes are done.

   Required ingredients:

   • Potato: 200 g

6. Add pumpkin, coconut cream, and blend into a puree.

   Required ingredients:

   • Pumpkin: 1 kg
   • Coconut cream: 140 ml

7. Sprinkle with olive oil, top with almond flakes, and serve.

   Required ingredients:

   • Olive oil: 100 ml
   • Almond petals: 5 g