Pumpkin soup with coconut cream

Course Soup
Cuisine Dutch
Servings 6 pax


  • 1 Pieces flespompoen
  • 2 Liters Bouillon
  • 1 Pieces Sjalot
  • 1 Tablespoon curry
  • 1 Cm ginger root
  • 1 Pieces Big carrot
  • 0,5 liters coconut cream


  • Clean the pumpkin and cut it into coarse pieces. Remove the seeds. Cut the carrot into slightly smaller pieces, because those get slower cooked.
  • Chop the shallot finely and cook in oil or butter. Not too hard, slowly so that the shallot does not color but becomes soft.
  • Peel the ginger root and cut into small pieces.
  • Put the broth in the pan with the cooked shallot and bring to a boil. Add the pumpkin and carrot and cook them.
  • By the end of cooking time, add the ginger and curry.
  • When the vegetables are cooked, make them fine with the hand mixer. Add the coconut cream and season with salt and a little pepper.
  • Serve in a bowl or on a plate and sprinkle some olive oil over it.
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