L
L
o
o
a
a
d
d
i
i
n
n
g
g
.
.
.
.
.
.
EasyCook
EasyCook
Paella dish
Spring SaladSoviet cuisine
Paella dish
Polish rassolnik ogurkova zupaPolish cuisine
Paella dish
Mashed Potatoes Inspired by RobuchonFrench cuisine
Paella dish
Fried flounder with butterFrench cuisine
Paella dish
SauceRussian cuisine
Paella dish
EsterhazyHungarian cuisine
Paella dish
ChikhirtmaGeorgian cuisine
Paella dish
Corn BreadAmerican cuisine
Paella dish
Chicken pateFrench cuisine
Paella dish
FalafelArabic 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