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How to make the best pumpkin soup in the world

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Wednesday 31 October 2018

Pumpkin soup

(cast iron Le Creuset pot 24cm or 26cm, Le Creuset TNS pan 20cm)

 

Ingredients for soup

about 500g Hokaido pumpkin
4 potatoes
3 cloves of garlic
2 onions
2 tablespoons of olive oil
2 teaspoons of thyme
1 green chilli pepper
2 cans of coconut milk
300 ml of vegetable broth or water
2 tablespoons of lemon juice
salt, pepper

To sprinkle

1 tablespoon of chopped fresh coriander
1 tablespoon of olive oil
1 red chopped chilli pepper
about 1-2 tablespoons of sesame seeds

Peel the potatoes, cut the pumpkin into smaller pieces. In the olive oil, season the onion on the cubes, add the chopped garlic, chilli and thyme - lightly fry, add the pumpkins and potatoes, garnish, add broth (or water) and coconut milk. Pepper and salty, cook about 30-40 minutes. Mix with an immersion mixer, season with lemon juice, salt and pepper.

On a non-stick pan, dry sesame seeds. Put the soup on a plate, lightly sprinkle with olive oil, sprinkle with coriander and chilli and dessert with seasoned sesame seeds.

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