{"id":2040,"date":"2024-11-27T15:47:58","date_gmt":"2024-11-27T14:47:58","guid":{"rendered":"https:\/\/cuizette.com\/non-classifiee\/cream-of-pumpkin-soup-with-coconut-milk-and-hazelnut-chips\/"},"modified":"2025-01-22T18:19:02","modified_gmt":"2025-01-22T17:19:02","slug":"cream-of-pumpkin-soup-with-coconut-milk-and-hazelnut-chips","status":"publish","type":"post","link":"https:\/\/cuizette.com\/en\/recipes\/inspirations-and-trends\/seasonal-recipes\/cream-of-pumpkin-soup-with-coconut-milk-and-hazelnut-chips\/","title":{"rendered":"Cream of Pumpkin Soup with Coconut Milk and Hazelnut Chips"},"content":{"rendered":"
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\n\t\t\t\t\t\"Cream\t\t\t\t\t
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Cream of Pumpkin Soup with Coconut Milk and Hazelnut Chips<\/h2>\n\t\t\t\t\n
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  • <\/li><\/ul>0.0<\/small> from<\/small> 0<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\n
    \n \t\t\t\tCourse: Starter<\/mark><\/span>Cuisine: Healthy<\/mark><\/span>Difficulty: Easy<\/mark><\/span> <\/div>\n\n\t\t\t<\/div>\n\n\n\t\t\t\t\t\t\t
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    <\/span>Servings<\/span>

    4<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    15<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    30<\/p>minutes<\/span><\/div>

    <\/span>Calories<\/span>

    1200<\/p>kcal<\/span><\/div>

    <\/span>Total time<\/span>

    45<\/p>minutes<\/span><\/div><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n

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    This 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<\/em> universe.<\/p>\n \t<\/div>\n\n \n\t\n\t\n\t\n\n\n\t\t\n\t\t\t

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    Ingr\u00e9dients<\/h3>\n\t\t\t\t\t\t
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      1<\/span> medium<\/span> -sized pumpkin (about 800 g), deseeded and cut into pieces<\/span><\/p><\/li>

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      1<\/span> onion, thinly sliced<\/span><\/p><\/li>

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      2<\/span> garlic cloves, chopped<\/span><\/p><\/li>

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      400<\/span> ml<\/span> coconut milk<\/span><\/p><\/li>

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      500<\/span> ml<\/span> vegetable stock<\/span><\/p><\/li>

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      1<\/span> tablespoon<\/span> olive oil<\/span><\/p><\/li>

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      50<\/span> g<\/span> hazelnuts, crushed and roasted<\/span><\/p><\/li>

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      Salt and pepper to taste<\/span><\/p><\/li>

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      1<\/span> pinch<\/span> nutmeg (optional)<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\t\t\t\n\t\t\n\t\t\t

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      Instructions<\/h3>\n\t\t\t
      • Prepare the ingredients<\/strong> :
        Wash the pumpkin (thereu0027s no need to peel it if itu0027s thin-skinned). Remove the seeds and cut into pieces.<\/li>
      • Saut\u00e9 the herbs<\/strong> :
        Heat the olive oil in a large saucepan. Saut\u00e9 the minced onion and chopped garlic until translucent.<\/li>
      • Cook the pumpkin<\/strong> :
        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.<\/li>
      • Blend and add coconut milk<\/strong> :
        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.<\/li>
      • Serve and garnish<\/strong> :
        Pour the velout\u00e9 into bowls. Sprinkle each portion with roasted hazelnut chips for a crunchy, flavorful touch.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • For more texture<\/strong>: Add a few homemade croutons to accompany this velout\u00e9.
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        • Lighter version<\/strong>: Replace some of the coconut milk with skim milk or a plain vegetable drink.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t