Every year, just weeks before Halloween, the web is flooded with hundreds of recipes of an obvious ingredient: pumpkin! As I wanted to feel the spirit of Halloween too, I contributed with something exotic like this pumpkin soup with coconut milk. I came across to this velvety, hearty and refreshing Thai starter thanks to an old friend of mine who discovered it in one of many trips to Germany. If you are going to carve a pumpkin, never throw the flesh. It can be used in many ways and this delicious pumpkin soup is one of them.
- 3 cups of diced pumpkin
- 2 medium potatoes
- 1 small onion
- 1/2 litre coconut milk
- 1 vegetable stock cube
- double cream
- lemon or lime
- extra virgin olive oil
- sea salt
METHOD In a pan, fry some onion with extra virgin olive oil and when soft add the diced pumpkin. Let it to cook for 5 minutes. Add peeled diced potatoes and let it to cook for another 5 minutes.
Add half litre of hot water with the vegetable stock cube and the coconut milk. Let everything to boil for 20 minutes.
When done, add some fresh cream, the juice of half lemon or lime and if you want to spice it up a bit, sprinkle with some chilli pepper flakes. Add some sea salt if necessary.
Sprinkle with roasted pumpkin seeds.