Pumpkin soup with coconut milk and apple chutney
6 servings
60 minutes
Recipe by Yuri Manchuk, chef of Charlie restaurant.
Calories272.2kcal
Proteins3.9grams
Fats21.5grams
Carbohydrates20.3grams
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
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.
- 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.
- Coconut milk: 500 ml
3
Add 0.5 liters of boiled water. Season to taste with salt and sugar.
- 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.
- 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.
