Pumpkin Cream Soup with Coconut Oil
By My Store Admin
October is the best time of year to propose this delicious recipe of Pumpkin Cream Soup with Coconut Oil!.
In fact the feast of is approaching Halloween, a holiday of Celtic origin that is celebrated on the night of October 31st.
In the United States it has taken on a particular importance and a rather macabre connotation!
This celebration has then spread to other countries, often children in masks ring our doorbell reciting the little trick-or-treat formula, trick or treat.
Autumn is the season of pumpkins , in fact the harvest period goes from September to November.
The pumpkin for Halloween is used for the construction of the Jack-o'-lantern , the pulp is removed and the shape of a face is carved into it and was used to drive away evil spirits that, according to legend, wandered lost on earth.
Pumpkin is a truly tasty and nutritious food that can be used in so many recipes.
This Pumpkin Cream Soup with Coconut Oil It's a really simple recipe, but it has an intense flavor.
Coconut oil adds an exotic, tropical flavor to savory recipes, and is an ingredient that can no longer be missing from any home.
In fact it is a versatile product, with so many uses and with many beneficial properties .
Also, Coconut Oil It is excellent in cooking, it has a very high smoke point which makes it perfect for long cooking and for frying.
Pumpkin Cream Soup with Coconut Oil
Pumpkin Cream Soup with Coconut Oil
Preparation time: ~60 min
Servings for 2 people
Ingredients
- 1 kg Pumpkin
- 1 shallot
- 75 grams ginger
- 3 tablespoons coconut oil
- 150 ml coconut milk + a few spoons for the garnish
- 1/2 teaspoon chili pepper
Preparation
Wash and clean the pumpkin and cut it into pieces. Finely chop the shallot, clean and grate the ginger. Heat the coconut oil in a large saucepan, fry the shallot and ginger for a few minutes over medium heat, then add the pumpkin and cook for a few minutes. When the pumpkin has softened, cover with the vegetable stock and pour in the coconut milk. If desired, add the chili pepper. Continue cooking, stirring often for about 40 minutes. Finally, blend with an immersion blender until you obtain a nice smooth and creamy consistency. Pour into bowls and serve with fresh herbs and a splash of coconut milk to garnish.
Advice
Serve piping hot accompanied by crunchy croutons, perhaps flavoured with some spices. Or you can sprinkle with parmesan cheese
Recommended products
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Quick shop for Coconut Oil
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