Hokkaido pumpkin soup with coconut milk
Hokkaido pumpkin soup with coconut milk combines delicate Hokkaido pumpkin with the exotic creaminess of coconut milk. Rich in vitamins and fiber and low in fat, this soup is not only delicious but also nutritious.
Preparation: 25 min
Easy
Preparation: 25 min
Easy
Ingredients:
- 400 g coconut milk
- 30 g sugar, brown
- 80 g shallots
- 30 g ginger root
- 30 g fish sauce
- 20 g lime juice
- 400 g vegetable broth
- 500 g pumpkin, raw
Method of cooking:
- Remove the skin and the pulp of the Hokkaido pumpkin. Cut it into smaller, approx. 3 cm pieces. Weigh out 500g of prepared pumpkin in the bowl put on the lid of the bowl and set aside.
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