Coconut Pumpkin Soup by Chef Vineet Bhatia
Serves 6
Ingredients:
1kg pumpkin/butternut squash, cut into ¾ inch cubes
½ white onion, roughly chopped
3 cloves garlic, sliced
1 ½ teaspoon red chilli powder
Salt
Water, enough to submerge the pumpkin
125ml coconut milk
To garnish
Coconut flakes
Mustard Caviar
Heat 1 tablespoon on vegetable oil and add 1 teaspoon of mustard sees. As soon as the mustard seeds begin to pop, remove the pan from the heat aside to cool the seeds and the oil. Spoon the seeds on the soup.
Method:
Place the pumpkin, onion, garlic, salt, red chilli powder and water in a pot.
Bring the liquid to a boil and then simmer for 15 minutes or till the pumpkin is cooked, pierce a knife tip to check if it cuts the pumpkin easily. Add coconut milk and a little salt, bring to a boil.
Remove the pot from the heat, cool for 5 minutes and puree the pumpkin with an immersion blender till smooth, check the seasoning.
Pour in a soup bowl and garnish with coconut flakes and mustard caviar.
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