Orange Coconut Pumpkin Cream Soup - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Orange Coconut Pumpkin Cream Soup


┬╝ cup of butter

1 sliced onions

4 large potatoes, peeled and sliced

3 lb. diced pumpkin, skinned and seeded

Zest and juice of 3 oranges

8 cups of chicken or vegetable stock

1 cup of coconut cream

Salt and white pepper


  1. Heat the butter in a saucepan, add the onions and sweat them, being careful not to let them brown.
  2. Add the pumpkin and continue to sweat them on a low heat for a few minutes avoiding any colors
  3. Add orange juice, grated zest, potatoes and stock.
  4. Cook the soup on medium heat for 1 hour, season as you wish with salt and pepper.
  5. When soup is done, process it in a blender until smooth.
  6. Transfer to a clean pot, bring to boil and add coconut cream.
  7. Serve in hot soup plates, garnished with fresh parsley.

For Halloween Presentation:

  1. Cut the top part of a pumpkin, one with a flat base.
  2. Remove the seeds and fibers by scraping the inside smooth.
  3. Serve the soup inside the pumpkin with some dash of coconut cream and chopped parsley.
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