- Pumpkin600 Gram(s)
- Carrot1 Piece(s)
- Onion1 Piece(s)
- Milk500 Milliliter(s)
- Butter30 Gram(s)
- Coconut Milk200 Milliliter(s)
- NutmegAs needed
- SaltAs needed
- PepperAs needed
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 and cut the carrot in large dice. Peel and chop the onion.
Cooking the pumpkin and coconut milk soup
Heat the butter in a Dutch oven.
Melt onion and carrot dice for 5 minutes over low heat.
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!
A variety of protein sources can be used with this soup, including tofu, deep-fried tofu, shrimp, or chickpeas.