HOUSE OF ASIA
See the recipe
Aromatic cream of pumpkin soup
Warm up in minutes! This creamy roasted pumpkin soup with coconut milk and a touch of chili is a combination of tenderness and spicy energy.
Ingredients
- 400 ml Coconut milk 12-14% House of Asia
- 2 tsp House of Asia Garlic, Ginger and Chili Pastes
- 20 ml House of Asia Lime Juice
- 1 liter of chicken broth
- 500 g Hokkaido pumpkin, diced
- 2 onions
- 1 carrot
- 1 parsley root
- 1 head of garlic
- 10 ml of oil
- salt and black pepper to taste
- a few coriander leaves for decoration
A method of preparing
- Dice the pumpkin, carrots, parsley, onion, and garlic. Place on a baking sheet lined with parchment paper, drizzle with oil, season with salt, and bake at 180°C for 35 minutes.
- Transfer the roasted vegetables to a pot, add the broth, coconut milk, and garlic, ginger, and chili paste. Blend until smooth.
- Season to taste with salt, pepper, and lime juice. Serve the hot cream garnished with fresh cilantro.
For extra crunch, sprinkle the cream with toasted pumpkin or sunflower seeds. Their slightly nutty flavor perfectly complements the soup's velvety texture.
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Vegetables 
Thailand 
up to 15 minutes 
Pasta 
Indonesian 
