Cream of Pumpkin Soup with Coconut Milk and Hazelnut Chips
4
servings15
minutes30
minutes1200
kcal45
minutesThis pumpkin soup with coconut milk is a real comfort in a bowl! Creamy and delicately scented, it combines perfectly with the crunch of hazelnut chips. A quick, gourmet recipe perfect for autumn or winter evenings, straight out of the Cuizette universe.
Ingrédients
1 medium -sized pumpkin (about 800 g), deseeded and cut into pieces
1 onion, thinly sliced
2 garlic cloves, chopped
400 ml coconut milk
500 ml vegetable stock
1 tablespoon olive oil
50 g hazelnuts, crushed and roasted
Salt and pepper to taste
1 pinch nutmeg (optional)
Instructions
- Prepare the ingredients :
Wash the pumpkin (thereu0027s no need to peel it if itu0027s thin-skinned). Remove the seeds and cut into pieces. - Sauté the herbs :
Heat the olive oil in a large saucepan. Sauté the minced onion and chopped garlic until translucent. - Cook the pumpkin :
Add the pumpkin pieces to the pan. Pour in the vegetable stock and bring to the boil. Reduce the heat and simmer for 20 minutes, until the pumpkin is tender. - Blend and add coconut milk :
Remove the saucepan from the heat and blend the soup with an immersion blender until smooth and velvety.
Stir in the coconut milk and season with salt, pepper and a pinch of nutmeg, if desired. - Serve and garnish :
Pour the velouté into bowls. Sprinkle each portion with roasted hazelnut chips for a crunchy, flavorful touch.
Notes
- For more texture: Add a few homemade croutons to accompany this velouté.
- Lighter version: Replace some of the coconut milk with skim milk or a plain vegetable drink.
Simple to prepare, this pumpkin velouté with coconut milk and hazelnut slivers combines sweetness and crunchiness in perfect harmony. An ideal recipe for warming up with a bowl of creaminess, while enjoying the flavors of autumn. A Cuizette must-have!
