Pumpkin soup and chestnuts

May 11, 2017

Just in case you needed a reason to eat more pumpkin, there are more health benefits of pumpkins than you might realize like  with eating pumpkin can also help you look younger!, it can improve your immune system, lower cancer risk, and more. Also with so many health benefits from pumpkin, we will help you to make a classic, super easy pumpkin soup !This is one recipe that will shake up your meal plan and guaranteed to become one of your favourite soups (beside psst brocoli soup)! Adding Pook original sea salt coconut chips gives this soup a fun yumy taste!

 

 

 

Lunch/Dinner

 

Serves: 6 Person

Preparation time: 20 minutes

Cook time: 60 minutes

Estimated time: 1 hour 20 minutes

 

Ingredients:                    Equipement:

 

1 kg     pumpkin                                Oven

100 g     butter (unsalted)                Baking paper

500 g     coconut milk                      Baking tray   

200 g     cold water                          Saucepan

50 g     chestnuts in jar                    Pan    

5 sprigs    of thyme                          Mixing bowl 

3 sprigs    of rosemary

2 Ts    coconut oil

4     yellow onions

Pepper

Salt

Pook Original Sea salt Coconut Chips
 

                                                                Instructions:

 

 

1. Pre-heat the oven to 180°C

 

2. Cut the pumpkin

Cut the pumpkin in two and take out the seeds with a spoon. Cut into large cubes or large slices.

 

3. Mix the pumpkin with olive oil and rosemary

In a mixing bowl mix the sliced pumpkin with 2 tablespoons of coconut oil and the sprigs of rosemary.

 

4. Place in the oven for 40 minutes

Place the slices or cubes on a baking paper on baking tray to roast in the pre-heated oven for about 45 minutes. After 45 minutes they have to be soft.

 

5. Make the coconut milk thyme infusion

In a pan, heat the coconut milk. When it is warm, remove from the heat and add the sprigs of thyme. Let infuse for 30 minutes.

 

6. Sweet the onions

Heat 50g of the butter in a heavy saucepan. Add the onions and cook over medium then low heat for about 10 minutes, until the onions become translucent.

 

7. Combine and simmer for 15 minutes

Remove the thyme from the infuse coconut milk and add it to the onions with 200g of cold water. At a medium heat add the roasted pumpkin (without the sprigs of rosemary) and the chestnuts.

Cover and simmer for 15 minutes.

 

8.Process with a hand blender and season

After 15 minutes, out of the heat, process the preparation with 50g of butter using a hand blender.

Season to taste with salt and pepper.

 

9. To finish and serve

When ready to serve, for a crunchy pinch, combine with original sea salt coconut chips.


 

 




 

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