Pumpkin and Coconut Milk Soup

Pumpkin and Coconut Milk Soup
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starter | Easy
Preparation time : 15 min
Cooking time : 45 min
Number of persons : 4
  • 1 vegetable stock cube
  • 500 g pumpkin
  • 1 large onion
  • 30 g butter
  • 300 ml Suzi Wan® Coconut Milk
  • 150 ml pouring cream
  • salt and pepper
For extra flavour, you can add 1 tbsp of cumin to the onions while they’re cooking.
  1. In a large saucepan, bring 2 litres of water to the boil with the vegetable stock cube. Add salt and pepper. Peel the pumpkin and cut the flesh into large chunks. Add the chunks to the stock and cook for 20 minutes over a medium heat. Remove the chunks of pumpkin and drain. Set aside the stock.
  2. Peel and finely slice the onion. 2. Peel and finely slice the onion. In a saucepan, brown the onion in butter over a medium heat for 8-10 minutes. Add the chunks of pumpkin and brown for 2 minutes. Add the coconut milk, 500 ml of the cooking stock and the pouring cream. Cook for 10 minutes over a medium heat.
  3. Using a stick blender, mix well until smooth and creamy. If the soup is too thick, add a little more cooking stock, then adjust seasoning.
  4. Serve piping hot.
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