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Thanksgiving Coconut Pumpkin Soup
· · 4 comments

Thanksgiving Coconut Pumpkin Soup

· · 4 comments

Thanksgiving is here, and as we all know, it is incomplete without Pumpkins.
The tradition of eating dishes made of pumpkin on Thanksgiving dates way back to the time when early colonists started celebrating Thanksgiving as a way of giving thanks and sacrifice for the blessing of the harvest and of the preceding year. Since then, dishes made of pumpkin became a mandatory part of the Thanksgiving celebrations. Here’s a delicious Coconut Pumpkin Soup recipe for you try out this Thanksgiving.


Serves: 4 | Time: 20 mins | Difficulty: Easy


INGREDIENTS


1. 2 tbs Cocofly Edible Coconut Oil
2. 1 Onion coarsely chopped
3. 2 cloves garlic grated
4. 1.5 kg Yellow pumpkin peeled and chopped
5. 1-litre vegetable stock or water
6. 250 ml Cocofly Coconut Milk
7. Zest of 1 Lime
8. A pinch of Chilli flakes
9. Salt and Pepper


METHOD


In a pan, heat some Cocofly Edible Coconut Oil. The oil heats up quickly, so make sure that you don’t overheat it.
Add chopped onion & garlic and sauté till it turns soft but no colour appears on it.
Add the chopped pumpkin to the pan.
Once it is mixed properly, add vegetable stock. Cover and cook till the pumpkin turns soft.
Allow the mixture to cool and then blitz it in a mixer.
Strain the soup to get a smooth consistency.
Now add the coconut milk, lime zest, chilli flakes & seasoning and bring it to boil.
If you feel the soup is too thick add another 100 ml of water or if you would like it to be more coconutty, add another 100 ml of coconut milk.
Serve hot.