Chilled Pumpkin Soup
Ingredients
- Roasted pumpkin 90g
- Garlic 6g
- Chopped onion 25g
- Cinnamon powder 1g
- Nutmeg Powder 1g
- Clove 2pcs
- Coconut milk 50ml
- Veg stock 40ml
For garnish:
- Oil 10 ml
- Pumpkin seeds 1g
- Coriander not chopped 0.5g (whole leaf)
Method:
- In a heat pan, add oil, whole cloves, garlic, onion and cook until it gets transparent, slow down the gas add roasted pumpkin, grated nutmeg and cinnamon powder.
- Mix it well and add veg stock and reduce it little and let It cool down.
- Make a puree by putting all the ingredients into mixture, make a paste.
- Take a pan, add the puree and coconut milk.
- Cook until you get soup consistency and garnish with pumpkin seeds and coriander on top.
Storage Time:
- In Fridge: 3 4 days
- In Freezer: 3 weeks