Pumpkin soup with Coconut Milk, Lemon and Curry


I have to start by saying that this soup has a very unusual taste. (Unusual, but good :-)) Also, it is very light and can be served either hot or cold. As you can see from the below picture, the soup was prepared as a part of a multi-course dinner, but, since it is interesting enough on its own, I prefer writing about it separately.

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Ingredients:

(Below will yield about 1 liter of soup)

1 carrot
1 onion
30 gr. coconut oil (any other oil having neutral taste can be used instead)
600 gr. pumpkin
200 gr. coconut milk
1.5 glasses  chicken stock
1/4 sprigs of parsley
1 tbsp. lemon juice
1 tsp. yellow curry paste
salt

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