Pumpkin soup with coconut and almonds
4 servings
30 minutes
Recipe from Ruslan Zakirov, chef of Kuznya Café.
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.
- 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.
- Pumpkin: 1 kg
3
Peel and chop the onion and garlic finely, then sauté in olive oil until golden.
- 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.
- 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.
- Potato: 200 g
6
Add pumpkin, coconut cream, and blend into a puree.
- Pumpkin: 1 kg
- Coconut cream: 140 ml
7
Sprinkle with olive oil, top with almond flakes, and serve.
- Olive oil: 100 ml
- Flaked almonds: 5 g
