South Indian pumpkin & coconut soup

South Indian pumpkin & coconut soup


A classic winter soup enjoyed best on a cold night, with a loaf of crusty bread and lashing of butter.

The ingredient of South Indian pumpkin & coconut soup

  1. 1 x 170g pkt Continental South Indian Curry with Roasted Spices Flavour Base
  2. 1 kg butternut pumpkin, peeled, deseeded, coarsely chopped
  3. 750ml (3 cups) water
  4. 185ml (3/4 cup) coconut cream
  5. 1 tbsp coconut cream, extra, to serve
  6. 1 tbsp finely chopped fresh chives

The instruction how to make South Indian pumpkin & coconut soup

  1. Combine the flavour base, pumpkin and water in a large saucepan over high heat. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 15-20 minutes or until the pumpkin is tender. Remove from heat and set aside for 5 minutes to cool slightly.
  2. Place the pumpkin mixture in the jug of a blender and blend until smooth. Transfer to a saucepan and add the coconut cream. Place over medium heat and cook, stirring, for 5 minutes or until heated through.
  3. Ladle the soup among serving bowls. Drizzle with a little extra coconut cream and sprinkle with chives. Serve immediately.

Nutritions of South Indian pumpkin & coconut soup

calories: 369.972 calories
calories: 16 grams fat
calories: 12 grams saturated fat
calories: 45 grams carbohydrates
calories: 25 grams sugar
calories: 7 grams protein
calories: 1664.71 milligrams sodium
calories: NutritionInformation

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