Bring to the boil and simmer for.

Pumpkin soup recipe using coconut milk. Add most of the chopped cilantro leaves. Add the flour and about 1/2 cup of soup into a small bowl/mug/etc. Add pumpkin, stock and cashews.

Season with salt and pepper to taste. Add the diced pumpkin, chicken or vegetable stock and soaked and rinsed. Bring the mixture to a boil over.

Transfer it back into the pan and switch on the flame. Ingredients for pumpkin soup 1. When the pumpkin is finished in the oven, put it in the saucepan with the garlic, ginger and shallot, and add the vegetable stock and half a tin of coconut milk.

Let the aroma from garlic go away. Mix the pumpkin soup mix soup mix the. Cook for 30 minutes or until the pumpkin is tender.

Add coconut milk and broth, bring to a boil, then reduce heat to low and simmer for 15 minutes. Grind this mix using a hand mixie or a grinder blender and make it a smooth paste. You will start to by roasting the pumpkin you’ve chosen.

Cook until the onions are translucent, about 5 minutes. Simmer until soup is heated through, about 5 minutes. Directions preheat oven to 350 degrees f (175 degrees c).