Name: Roasted Pumpkin & Coconut Soup recipe by Sabrina Yasmin at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: Red pumpkin pieces 2 cups; Coconut milk 1/2 cup; Medium Onion chopped 1; Green or red fresh Chilli 2; few curry leaves; Coconut or vegetable oil 1 teaspoon; Few Coconut slices to garnish; Few Croutons to garnish; Chopped fresh chilli to garnish

ABOUT Roasted Pumpkin & Coconut Soup RECIPE

This Pumpkin and Coconut soup is a very healty vegan soup with flavour of roasted pumpkin and curry leaves. The addition of coconut milk gives this soup a special creamy texture and delicate flavour. A perfect appetizer or snack for anytime.

Ingredients Serving: 2

Red pumpkin pieces 2 cups
Coconut milk 1/2 cup
Medium Onion chopped 1
Green or red fresh Chilli 2
few curry leaves
Coconut or vegetable oil 1 teaspoon
Few Coconut slices to garnish
Few Croutons to garnish
Chopped fresh chilli to garnish

Instructions

Dry roast pumpkin pieces in a non stick pan till the pieces become soft and charred.
Transfer to a dish.
In the same pan pour 1 teaspoon of oil.
Add curry leaves ,chopped onion and chillies.
Saute till they become soft and little charred.
Transfer to a blender with roasted pumpkin.
Add 1&1/2 cup of water and blend to a smooth puree.
Add the puree to a saucepan and place to stove top.
Add salt and 1/2 cup of coconut milk.
Bring to boil.
Check the seasoning and remove from heat.
Transfer to 2 serving bowls.
Dry roast the coconut flakes.
Garnish the soup with some bread croutons, roasted coconut flakes, fresh chilli and coconut milk.
Serve hot or room temperature.

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