Name: Pumpkin Soup with Coconut Milk
Total time: 40 min
Yield: 4 servings
Cuisine: Thai Recipes
Ingredients: Pumpkin - 600 Gram(s); Carrot - 1 Piece(s); Onion - 1 Piece(s); Milk - 500 Milliliter(s); Butter - 30 Gram(s); Coconut Milk - 200 Milliliter(s); Nutmeg - As needed; Salt - As needed; Pepper - As needed

Ingredients:

Pumpkin
600 Gram(s)
Carrot
1 Piece(s)
Onion
1 Piece(s)
Milk
500 Milliliter(s)
Butter
30 Gram(s)
Coconut Milk
200 Milliliter(s)
Nutmeg
As needed
Salt
As needed
Pepper
As needed

Servings

Preparation mode:

In Thailand, pumpkin and coconut milk are commonly paired up to make a variety of savory and perfect entrees. The two come together beautifully in a lightly-curried soup that tastes as delicious as those you may have tried at your favorite Thai restaurant. It makes a perfect meal on a chilly night but is also wonderful to serve as an appetizer for a dinner party. Enjoy!

Prepare the ingredients

First of all, peel the pumpkin and remove the seeds.

Cut it into cubes.

Peel the pumpkin and cut into cubes

Peel and cut the carrot in large dice. Peel and chop the onion.

Peel and cut the carrot

Cooking the pumpkin and coconut milk soup

Heat the butter in a Dutch oven.

Heat the butter

Melt onion and carrot dice for 5 minutes over low heat.

Melt onion and carrot

Add pumpkin cubes then continue cooking for 5 minutes, mixing. Then pour the milk. The next step is to cook half covered for 15 minutes over moderate heat.

Finally, Mix the contents of the casserole and stir in the coconut milk. Rectify the seasoning, sprinkle with a little grated nutmeg and serve quickly.

Enjoy your pumpkin soup!