Simple Way to Make Quick Roasted Pumpkin Coconut Soup

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Any-night-of-the-week Roasted Pumpkin Coconut Soup. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Roasted Pumpkin Coconut Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Pumpkin Coconut Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Roasted Pumpkin Coconut Soup is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Roasted Pumpkin Coconut Soup estimated approx 20 min.

To get started with this particular recipe, we must prepare a few components. You can cook Roasted Pumpkin Coconut Soup using 9 ingredients and 11 steps. Here is how you cook it.

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Ingredients and spices that need to be Make ready to make Roasted Pumpkin Coconut Soup:

1. 2 cup red Pumpkin chunks
2. 1 cup Coconut milk
3. 3-4 Garlic pods (crushed)
4. 1 teaspoon freshly crushed Black peppers
5. 1 teaspoon red Chilli flakes
6. 1 tablespoon Olive oil
7. to taste Salt
8. 2 tsp Chopped Coriander leaves to garnish
9. as needed toasted Coconut flakes to garnish

Steps to make to make Roasted Pumpkin Coconut Soup

1. Heat 1 tablespoon of olive oil and add in crushed garlic.
2. Saute for few seconds and then add in chopped pumpkin.
3. Stir and saute for 3-4 minutes.
4. Add in salt, cover and cook in medium heat until pumpkin become soft and charred.
5. Remove from heat. When the veggies cool down place them to a blender.
6. With little water blend to a smooth paste.
7. Transfer to a pan and place to flame. Add in 1 cup of coconut milk (fresh or canned).
8. Stir and cook in medium low heat for 5-6 minutes. Add-in crushed black pepper and salt as per taste.
9. When the soup starts boiling, remove from heat. The consistency of soup should be smooth and thick.
10. Transfer to individual soup bowls, garnish with toasted coconut flakes, chilli flakes and chopped coriander.
11. Serve warm. The soup is very mild with a blended roasted flavor of pumpkin, garlic and coconut.

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So that is going to wrap this up with this special food Steps to Prepare Any-night-of-the-week Roasted Pumpkin Coconut Soup. Thanks so much for your time. I'm sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!