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Pumpkin soup with coconut milk and apple chutney

6 servings

60 minutes

Recipe by Yuri Manchuk, chef of Charlie restaurant.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
272.2
kcal
3.9g
grams
21.5g
grams
20.3g
grams
Ingredients
6servings
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:
    1. Pumpkin1 kg
    2. Honey1 tablespoon
    3. Fresh thyme2 sprigs
    4. Olive oil50 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:
    1. Coconut milk500 ml
  • 3

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

    Required ingredients:
    1. Sugar to taste
    2. 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:
    1. Apple1 piece
    2. Cinnamon to taste
  • 5

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

  • 6

    Serve the soup with apple chutney.

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