Pumpkin and coconut soup

Name: Pumpkin and coconut soup
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 1.3 kg Garden pumpkin (approx. 800 g net); 3 Onions; 1-2 dried chillies; 5 leaves Borage; 40 g Butter or margarine; 1,25 l Chicken bouillon (instant); 125 ml Coconut milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 70 g Pumpkin seeds; 8 TSP Pumpkin seed oil; 7-10 Tbsp Chili and borage flowers

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

1.3 kg Garden pumpkin (approx. 800 g net)
3 Onions
1-2 dried chillies
5 leaves Borage
40 g Butter or margarine
1,25 l Chicken bouillon (instant)
125 ml Coconut milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
70 g Pumpkin seeds
8 TSP Pumpkin seed oil
7-10 Tbsp Chili and borage flowers

Directions

1
Peel the pumpkin, remove seeds and cut into cubes. Onions peel, finely dice. Chop chili. Wash borage, cut into strips. Heat the fat. Fry onions and pumpkin in it. Deglaze with broth.
2
Add chilli and borage, bring to the boil and cook for about 20 minutes. Puree with a chopping stick, add coconut milk. Season to taste with salt and pepper. Roast the pumpkin seeds lightly in a pan without fat. Arrange the soup in portions sprinkled with pumpkin seeds. Sprinkle with pumpkin seed oil. Serve garnished with chilli and borage flowers