L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

Meat kulebyaka with mushrooms and buckwheatRussian cuisine

Paella dish

Zucchini caviarRussian cuisine

Paella dish

Club sandwichAmerican cuisine

Paella dish

Arabic Mannik BasbousaArabic cuisine

Paella dish

Indonesian Semur StewIndonesian cuisine

Paella dish

Armenian soup SpasArmenian cuisine

Paella dish

Lenten Cabbage PieRussian cuisine

Paella dish

Granola (muesli) with nuts and dried fruitsAmerican cuisine

Paella dish

ChkmeruliGeorgian cuisine

Paella dish

Daily cabbage soupRussian cuisine

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. Pumpkin: 1 kg
2. Honey: 1 tablespoon
3. Fresh thyme: 2 sprigs
4. 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.
Required ingredients:
1. Coconut milk: 500 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. Apple: 1 piece
2. Cinnamon: to taste

5
Spread the chutney on parchment to prevent the apples from sticking.

6
Serve the soup with apple chutney.

Similar recipes