Pumpkin, Tomato and Coconut Milk Soup by @acha_happybody

1h

4 servings

🎃

1

Red kuri pumpkin

🍅

3

Tomatoes

🧄

1 head

Garlic

🥥

300 ml

Coconut milk

🍲

500 ml

Vegetable stock

🫒

Olive oil

🧂

Salt

⚫

Pepper

🌶️

Paprika

🌱

Pumpkin seeds

🌿

Basil

🧀

Ricotta

  1. Preheat

    Preheat the oven to 200°C.

  2. Cut
    • Red kuri pumpkin

    Clean the pumpkin and cut it into pieces.

  3. Arrange
    • Red kuri pumpkin
    • Tomatoes
    • Garlic

    Arrange the pumpkin on a baking tray with the tomatoes cut into quarters and the head of garlic cut horizontally, cut side facing up.

  4. Add
    • Olive oil
    • Salt

    Add a drizzle of olive oil, salt, pepper and paprika.

  5. Roast
    • Red kuri pumpkin
    • Tomatoes
    • Garlic

    Roast for 35 to 45 minutes, until the vegetables are tender.

  6. Place
    • Garlic
    • Red kuri pumpkin
    • Tomatoes

    Remove the roasted garlic cloves and place them in a blender with the vegetables, coconut milk and stock.

  7. Blend

    Blend until smooth, then adjust the seasoning.

  8. Serve
    • Pumpkin seeds
    • Basil
    • Olive oil

    Serve with pumpkin seeds, basil, a drizzle of olive oil and, if desired, ricotta or burrata.

Pumpkin, Tomato and Coconut Milk Soup by @acha_happybody

1h

4 servings

🎃

1

Red kuri pumpkin

🍅

3

Tomatoes

🧄

1 head

Garlic

🥥

300 ml

Coconut milk

🍲

500 ml

Vegetable stock

🫒

Olive oil

🧂

Salt

⚫

Pepper

🌶️

Paprika

🌱

Pumpkin seeds

🌿

Basil

🧀

Ricotta

Preparation Steps

  1. Step 1/8

    Preheat the oven to 200°C.

  2. Step 2/8

    Clean the pumpkin and cut it into pieces.

    🎃Red kuri pumpkin
    🔪Knife
    🪵Cutting board

  3. Step 3/8

    Arrange the pumpkin on a baking tray with the tomatoes cut into quarters and the head of garlic cut horizontally, cut side facing up.

    🎃Red kuri pumpkin
    🍅Tomatoes
    🧄Garlic
    🔪Knife
    🪵Cutting board
    🍳Baking tray

  4. Step 4/8

    Add a drizzle of olive oil, salt, pepper and paprika.

    🫒Olive oil
    🧂Salt
    ⚫Pepper
    🌶️Paprika

  5. Step 5/8

    Roast for 35 to 45 minutes, until the vegetables are tender.

    🎃Red kuri pumpkin
    🍅Tomatoes
    🧄Garlic
    🍳Baking tray

  6. Step 6/8

    Remove the roasted garlic cloves and place them in a blender with the vegetables, coconut milk and stock.

    🧄Garlic
    🎃Red kuri pumpkin
    🍅Tomatoes
    🥥Coconut milk
    🍲Vegetable stock

  7. Step 7/8

    Blend until smooth, then adjust the seasoning.

  8. Step 8/8

    Serve with pumpkin seeds, basil, a drizzle of olive oil and, if desired, ricotta or burrata.

    🌱Pumpkin seeds
    🌿Basil
    🫒Olive oil
    🧀Ricotta or burrata

Composition

Ingredients

Types

Vegetables, Plant-based milk, Condiments, Oils, Spices, Herbs, Dairy

Ingredients

Red kuri pumpkin, Tomatoes, Garlic, Coconut milk, Vegetable stock, Olive oil, Salt, Pepper, Paprika, Pumpkin seeds, Basil, Ricotta

Notes

Red kuri pumpkin (potimarron, cut into pieces), Tomatoes (cut into quarters), Garlic (cut horizontally, cut side facing up), Olive oil (a drizzle), Salt (to taste), Pepper (to taste), Paprika (to taste), Basil (a few leaves), Ricotta (optional, for serving, or burrata)

Allergens

Milk

Dietetics

Dietary regimen

to inform

Calories

220 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 20g, Fat: 15g, Fiber: 5g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 480mg, Potassium: 500mg, Magnesium: 35mg, Iron: 1.2mg, Calcium: 50mg

Vitamins

Vitamin A: 350µg, Vitamin C: 22mg, Vitamin E: 2mg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Soup, Starter

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@acha_happybody

Origin

Cuisine

French, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Smooth, Creamy, Velvety

Flavors

Savory, Smoky, Sweet, Creamy, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (Store in an airtight container,Reheat gently before serving), freezer : 2 months (Freeze without the ricotta/burrata topping,Thaw in the fridge before reheating)