Creamy Pumpkin Soup

Ali El-MasriCuisinier

Ingrédients

• Pumpkin, about 1.5 kilograms
  1.5 kilogram
• Can of coconut milk
  1 can
• Cilantro, paste
  1 teaspoon
• Pumpkin seeds and pecans
  3 tablespoon
• Salt and black pepper to taste
  0

Mesures

1. 1

   Cut the pumpkin into small pieces and remove the seeds. Place in a frying pan, add 2 cups of water, and bake in a preheated oven at 177°C for 30 minutes or until tender.

   Matériel requis:

   Poêle à frire

   Four

   30 minutes
2. 2

   Cool the pumpkin, peel it, and place it in a blender with the cooking water (no more than 1.5 cups), the can of coconut milk, and a little salt and pepper, along with the cilantro paste.

   Matériel requis:

   🍳

   Blender

   10 minutes
3. 3

   Blend the mixture until the pumpkin is creamy and smooth, taste the spices, and pour into a serving bowl.

   5 minutes
4. 4

   Serve the dish with a sprinkle of chopped roasted pecans and pumpkin seeds.

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques