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Before you jump to Roasted Pumpkin Coconut Soup recipe, you may want to read this short interesting healthy tips about Below Are A Few Basic Explanations Why Consuming Apples Is Good.
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We hope you got benefit from reading it, now let’s go back to roasted pumpkin coconut soup recipe. You can have roasted pumpkin coconut soup using 9 ingredients and 11 steps. Here is how you do it.
The ingredients needed to make Roasted Pumpkin Coconut Soup:
- Get 2 cup red Pumpkin chunks
- Take 1 cup Coconut milk
- Use 3-4 Garlic pods (crushed)
- You need 1 teaspoon freshly crushed Black peppers
- Take 1 teaspoon red Chilli flakes
- Provide 1 tablespoon Olive oil
- You need to taste Salt
- Use 2 tsp Chopped Coriander leaves to garnish
- Provide as needed toasted Coconut flakes to garnish
Steps to make Roasted Pumpkin Coconut Soup:
- Heat 1 tablespoon of olive oil and add in crushed garlic.
- Saute for few seconds and then add in chopped pumpkin.
- Stir and saute for 3-4 minutes.
- Add in salt, cover and cook in medium heat until pumpkin become soft and charred.
- Remove from heat. When the veggies cool down place them to a blender.
- With little water blend to a smooth paste.
- Transfer to a pan and place to flame. Add in 1 cup of coconut milk (fresh or canned).
- Stir and cook in medium low heat for 5-6 minutes. Add-in crushed black pepper and salt as per taste.
- When the soup starts boiling, remove from heat. The consistency of soup should be smooth and thick.
- Transfer to individual soup bowls, garnish with toasted coconut flakes, chilli flakes and chopped coriander.
- Serve warm. The soup is very mild with a blended roasted flavor of pumpkin, garlic and coconut.
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