Cold pumpkin and coconut soup

Cold Pumpkin and Coconut Soup: A Refreshing and Creamy Delight
Looking for a refreshing and creamy soup that's perfect for hot summer days? Look no further than this delicious cold pumpkin and coconut soup recipe! Packed with flavor and nutrients, this soup is sure to become a new favorite in your household.

Ingredients (serves 4):

- 1 small pumpkin, peeled and chopped
- 1 can of coconut milk
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- Salt and pepper to taste
- Fresh cilantro for garnish

Cooking Tips:

- Use a high-speed blender to achieve a smooth and creamy texture.
- Chill the soup in the refrigerator for at least 2 hours before serving to enhance the flavor and texture.
- Adjust the seasoning to your liking by adding more salt, pepper, or spices.

Cooking Process:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant.
2. Add the chopped pumpkin, cumin, coriander, salt, and pepper. Stir well and cook for 5-7 minutes until the pumpkin is slightly softened.
3. Add enough water to cover the pumpkin and bring to a boil. Reduce the heat and simmer for 20-25 minutes until the pumpkin is fully cooked.
4. Remove from heat and let the soup cool down for a few minutes. Transfer the soup to a blender and blend until smooth.
5. Add the coconut milk and blend again until well combined.
6. Chill the soup in the refrigerator for at least 2 hours.
7. Serve the soup cold, garnished with fresh cilantro.
Appearance and Taste:
This cold pumpkin and coconut soup is a beautiful light orange color with a creamy texture. The coconut milk adds a subtle sweetness and richness to the soup, while the spices give it a warm and earthy flavor. The soup is refreshing and satisfying, perfect for a hot summer day.
Type of Dish: Cold Soup
Main Ingredients: Pumpkin, Coconut Milk, Onion