Hi friends 👋. We are back at it again guys. Today's menu is a rich creamy pumpkin soup with fresh coconut milk.
Recipe
1cup of coconut milk
2 1/2 cups of Pumpkin
5 cloves of garlic
1/2 of an onion
4 pimentos
2 tablespoons of olive oil
1/2 tablespoon of grinned shado-beni
Spices
Enough salt to taste
1/2 teaspoons of black pepper
1/2 teaspoons of chili
1/4 teaspoons of cinnamon
1/2 teaspoons of ginger powder
1 table spoon of sugar
In an oven-safe dish, mix together the five cloves of garlic, 2 1/2 cups of pumpkin and olive oil. Proceed to roast in the oven for approximately 30 minutes Or until the pumpkin and garlic is cooked with a slight chard colour. When the pumpkin is removed from the oven, repurpose the olive oil in the dish and place it into a saucepan on the stove to sauté the Chopped onions and pimento. After the onions give a nice caramelized appearance, Add in one cup of coconut milk, and your roasted, pumpkin and garlic. With The use of a Handheld, Blend to a purée and add in your spices and 1/2 tablespoon of shado bine. If a handheld blender is not available, use a regular blender and please add it back in your to pot to further reduce the soup on the stove. When the soup is at a nice creamy, thick consistency remove from heat. You can then proceed to plate and garnish it with shado beni and coconut milk and serve.
I really hope you enjoy this recipe. It was absolutely so much fun for me. I will leave a link to the inspiration of the original Recipe below. Enjoy and thanks for stopping by 😊
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