Thermador PRD48NCSGU 요리책

StarterS, SoupS and SaladS

9

CoConUT anD 

PUMPkIn soUP

IngReDIenTs

1 lb. pumpkin or butternut squash
½ bunch cilantro, roughly chopped
1 onion
1 garlic clove
1 piece root ginger, ¾ -1”
1 tbsp. olive oil
1 cup strong vegetable broth
1 – 2 tsp. red curry paste
1

 

2

⁄

3

 cups coconut milk

salt
3 – 4 stalks of flat-leaf parsley

 seTTIngs

   

2

2

Quarter the pumpkin. Use a spoon to remove strings and seeds from the pumpkin’s 
inner cavity. Cut the pumpkin into strips then roughly dice it with the skin. Wash and 
dice the cilantro. Place it all in the baking pan and steam as indicated.

Peel and dice the onion and garlic. Peel and grate the ginger. sweat in olive oil in a 
pan then add the broth. add the red curry paste.

add the pumpkin mixture to the broth and purée finely. Pour in the coconut milk 
and briefly heat the mixture. add salt to taste and serve with chopped parsley.

Cook’s TIP:

The smaller the pumpkin, the sweeter it is.

serves 4