Description
A delightful blend of creamy pumpkin and coconut milk, perfect for warming up on a chilly evening.
Ingrédients
ÉCHELLE
- 1 kg of pumpkin, peeled and cubed
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 400 ml of coconut milk
- 500 ml vegetable broth
- Salt and black pepper, to taste
- Fresh cilantro, for garnishing
Préparation
- Preheat the oven to 200°C. Roast the pumpkin cubes for 25-30 minutes until tender.
- Sauté onion and garlic, then add roasted pumpkin and vegetable broth. Simmer for 10 minutes.
- Mix in coconut milk and continue simmering for another 5 minutes. Blend into a smooth soup.
- Serve hot, garnished with fresh cilantro. Optionally, a swirl of coconut cream can be added for extra creaminess.
Remarques
- Add spices like curry or cumin for a spicy flavor.
- Substitute coconut milk with almond or soy milk for a lighter version.
- Garnish with a drizzle of coconut cream to enhance creaminess.
- Préparation: 15 min
- Cuisson: 40 min
- Catégorie: Soup
- Méthode: Roasting and Blending
- Cuisine: French
Nutrition
- Portion: 1 bowl
- Calories: 260
- Sucre: 5g
- Sodium: 300mg
- Graisse: 18g
- Graisses saturées: 15g
- Graisses insaturées: 3g
- Gras trans: 0g
- Glucides: 25g
- Fibres: 6g
- Protéine: 4g
- Cholestérol: 0mg
Mots clés: Pumpkin Velouté, Coconut Milk, Comfort Food