Roasted Pumpkin Soup with Kara Coconut Cream

Roasted Pumpkin Soup with Kara Coconut Cream

Savoury, full-flavored and deliciously nourishing, Kara coconut cream is the key to that bowl of pumpkin soup that you’ve been dreaming of!

Stay tuned to find out how easy it is to make it at home!

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400 g Pumpkin, skin off
½ tsp Mix herbs 
3 cloves Garlic, crushed
2 tbsp Olive oil 
400 ml Vegetable / Chicken stock 
60 ml Kara Coconut Cream 
2 tsp Oil
Salt and pepper to taste

For topping:
Kara Coconut Cream 
Roasted pumpkin seeds

1. Cut pumpkin into chunks, marinate with mix herbs, olive oil, salt and pepper. 
2. Roast the pumpkin in preheat oven at 180°C for 15-20 minute or until the pumpkin is soft. Set aside to cool.
3. Blend roasted pumpkin into a fine paste, add a bit of stock if too thick.
4. Sauté garlic in a pot, pour in pumpkin paste, stock and bring to a simmer.
5. Add in Kara Coconut Cream and mix well. Simmer for 2-3 minutes and season with salt and pepper to taste.
6. Top with Kara Coconut Cream and roasted pumpkin seeds.

Preparation time: 20 minutes 
Cooking time: 30 minutes 
Serves 3-4 pax