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How To make Pumpkin and Coconut Cream Soup
400 g Pumpkin; peeled
-- cut into 2 cm cubes 1 tb Lemon or lime juice
100 g Green (uncooked) prawns
-OR- dried shrimp 2 md Onions
1/4 ts Shrimp paste
2 Fresh chilies; seeded OR...
2 ts -Roasted chili paste (opt.)
1 tb Finely chopped lemon grass
300 ml Water
750 ml Coconut milk
(reserve thick cream) 1 tb Fish sauce
1 ts Sugar
1/2 ts Pepper
80 g Fresh basil leaves
:
(reserve some for garnish) Sprinkle lemon or lime juice over pumpkin and leave to stand for 20 minutes. Shell and devein fresh prawns or wash dried shrimp. In a food processor, blend together prawns, onions, shrimp paste, chillies, lemon grass and a little water until they form a smooth paste. Mix together water and thin coconut milk in a large saucepan. Add the paste, fish sauce, sugar and pepper, whisking to combine thoroughly. Bring mixture to a boil, then reduce heat and add pumpkin. Simmer over low heat until pumpkin is tender, about 20 minutes. Adjust seasoning if necessary. Just before serving, stir in basil leaves and thick coconut cream. Garnish with a few basil leaves.
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Green peas soup recipe link :
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Ingredients:
* Butter - 1 tbsp
* Onion - 1 medium size, sliced
* Garlic - 4-5 cloves, chopped
* Pumpkin - 200 gm
* Carrot - 1/2 cup
* Salt - 1/2 tsp
* Black pepper powder - 1/4 tsp
* Bay leaf - 1
* Water- 2.5 cup
* Coconut milk for garnishing
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The best PUMPKIN CREAM SOUP
INGREDIENTS for 2L of soup (4 servings):
▪️ 2 kg of pumpkin (1.7 kg of pulp without seeds and peel)
▪️ 4-5 cloves of garlic
▪️ fresh or dried herbs (rosemary, thyme, oregano, marjoram) to taste
▪️ 50 ml olive oil
▪️ salt and black pepper to taste
▪️ 80 ml of water for baking sheet
▪️ spices to taste (coriander, nutmeg, paprika)
▪️ 125 ml cream 22% or coconut milk
▪️ 400-500 ml of broth
▪️ goat cheese and croutons for serving
▪️ pieces of boiled / baked chicken breast or garlic-fried shrimp can be added
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EASY Kabocha Soup Recipe (Japanese Pumpkin Soup)
This easy Kabocha Soup recipe(かぼちゃスープ or かぼちゃ ポタージュ) recipe comes together in about half an hour and yet its creamy, smooth, and packed with umami. Today I want to show you I’m going to share a few tricks I use to take this easy Japanese pumpkin soup to the next level using basic ingredients like Kabocha Squash (a.k.a. Japanese Pumpkins), onions, carrots, vegetable stock, and cream.
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FULL KABOCHA SOUP RECIPE ▶
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INGREDIENTS:
3 tablespoons butter
175 grams onion (1 small onion, finely diced)
120 grams carrots (1 carrot, finely diced)
700 grams Kabocha (1/4 large pumpkin, peeled and sliced)
5 cups vegetable stock
Salt (to taste)
1/2 cup heavy cream (plus more for garnish)
Parsley (minced for garnish)
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INDEX:
0:00 Intro
0:58 Ingredients
1:21 Prepare Vegetables
3:45 How to Make Kabocha Soup
5:30 Puree Soup
6:10 Season Soup
7:15 Serving Suggestion
7:30 Finished Soup
#pumpkin #japanesesoup #pumpkinsoup
I could eat my body weight worth of this…????
Roasted Pumpkin Soup Recipe
Today I'm sharing with you a recipe to make Roasted Pumpkin Soup. It's delicious and a super easy and healthy recipe to make. It's perfect for lunches and freezes well!
I've roasted the pumpkin because I think it gives the soup a lot more flavour than if you were to boil the pumpkin that is in a lot of other pumpkin soup recipes. This recipe is vegan vegetarian gluten free and diary free. It's low calorie and and an easy healthy recipe.
If you would like to see more healthy soup recipes then give this video a like and let me know in the comments down below!
A printable recipe will be linked on my website here
If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.
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EQUIPMENT
Chef Knife
Roasting Dish
Fry Pan
Blender
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RECIPE
1kg / 2.2 pounds Pumpkin
30 ml / 1 oz / 2 Tablespoon Oil
Salt & Pepper
1 Onion
3 Cloves Garlic
15 ml / 1 Tablespoon Ground Coriander Seeds
750 ml / 25 oz / 3 Cups Vegetable Stock
Preheat the oven to 180C or 350F. Remove the seeds from the pumpkin and slice into wedges. Place the pumpkin into a roasting dish and pour over 1 Tablespoon of oil and season with salt and pepper. Place into the oven to roast for 1-2 hours or until the pumpkin is soft and caramelised at the edges. Leave the pumpkin to cool while you prepare the remaining ingredients. Heat 1 Tablespoon of oil in a pan over medium heat. Slice the onion and add to the pan. Crush 3 cloves of garlic and slice thinly, add to the pan and cook for 10 minutes. You don't want to colour the onion just cook it until it is soft and clear. While the onion and garlic are cooking remove the pumpkin flesh from the skin. Use a spoon and scoop it out placing into a bowl. Add the ground coriander seeds to the onion and garlic, stirring until fragrant. Pour in 2 cups of the stock, reserving the last cup, and stir. Pour the stock mixture into a blender and top with the pumpkin. Blend until there are no lumps. If you would like the soup to be a thinner consistency add more of the stock. Pour into a bowl, garnish with cream and parsley and serve with crusty bread.
Serves 4
Calories 158 | Fat 8g | Protein 4g | Carbs 23g | Sugar 6g |
Sodium 661mg
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Camera & Lighting Setup Video -
Camera I use - Canon 600D
Editing - Final Cut Pro
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Pumpkin Soup
This is just a really great SIMPLE Pumpkin Soup. Everything you need, none of the unnecessary bells and whistles. THICK and CREAMY and the taste is can't-stop-eating-it good! (Or should I say can't-stop-DUNKING-in-it good!)
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