Pumpkin cream soup with honey, ginger and coconut
4 servings
40 minutes
The recipe was shared with us by Ruslan Zakirov, chef of the restaurants Kuznya House and Kuznya Café in St. Petersburg.
Calories464.8kcal
Proteins8.8grams
Fats30.1grams
Carbohydrates48.1grams
Pumpkin
1
kg
Potato
300
g
Onion
200
g
Ginger
20
g
Garlic
10
g
Coconut milk
500
ml
Honey
20
g
Olive oil
20
ml
Butter
20
g
Vegetable broth
400
ml
Pumpkin seeds
10
g
1
Cut the pumpkin with skin and seeds into wedges, season with olive oil, salt, pepper, thyme, and honey, mix well and bake in foil until done.
- Pumpkin: 1 kg
- Olive oil: 20 ml
- Honey: 20 g
2
Use a spoon to remove the skin and seeds from the baked pumpkin.
- Pumpkin: 1 kg
3
Finely chop the onion and garlic and sauté in a mixture of olive and butter. Add grated ginger, diced potatoes, and vegetable broth. Cook until the vegetables are tender.
- Onion: 200 g
- Garlic: 10 g
- Ginger: 20 g
- Potato: 300 g
- Vegetable broth: 400 ml
- Olive oil: 20 ml
- Butter: 20 g
4
Add pumpkin to the vegetables, warm slightly, and blend the mixture with a blender. Add coconut milk and season with salt to taste.
- Pumpkin: 1 kg
- Coconut milk: 500 ml
5
Serve with roasted pumpkin seeds.
- Pumpkin seeds: 10 g
