Recipe: Spicy pumpkin coconut soup (+YouTube video)
It's Valentine's day next Wednesday and I thought it would be nice to create a simple three course meal that you can make for your loved one. I will start with the first course and you can expect the recipes for the main course and the dessert in the following blog posts. Previously, I already made a pumpkin congee with seafood flavor and it was surprisingly very delicious! I also thought that the pumpkin soup at the restaurant La Vilette was really tasty. Both have a sweet-savory flavor, which I really liked. The spicy pumpkin coconut soup that I will teach you how to make today also tastes like that.
- coconut milk, I used a carton of Mae Ploy coconut milk (250 ml), which I received in a goodiebag from a foodblogger event, organized by Wah Nam Hong supermarket.
- one onion, cut in rings
- several cloves of garlic
- salt and pepper
- Korean gochujang (chili paste), diluted with a little bit of water
- optional: rookworst (=Dutch smoked sausage), I used one from De Groene weg at the Markthal, Rotterdam)
What you need for the Spicy pumpkin coconut soup
- half a pumpkin, peeled and cut in small pieces. You can see how in this video.- coconut milk, I used a carton of Mae Ploy coconut milk (250 ml), which I received in a goodiebag from a foodblogger event, organized by Wah Nam Hong supermarket.
- one onion, cut in rings
- several cloves of garlic
- salt and pepper
- Korean gochujang (chili paste), diluted with a little bit of water
- optional: rookworst (=Dutch smoked sausage), I used one from De Groene weg at the Markthal, Rotterdam)
