Coconut Pumpkin Soup

Name: Coconut Pumpkin Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500G pumpkin; 150G banana; 200ML Coconut milk; Some Coconut; Some Stir-fried pumpkin seeds; Some Sugar; Some butter

by Mo Yan catlam

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I have always liked pumpkin soup. I used to make butter and white fungus. This time I made a coconut fragrant and added bananas. It was really delicious. Except for the one-year-old son of pumpkin seeds. He has eaten a lot of bananas, because pumpkin itself has a sweet taste, so you can put less sugar, and it's more nutritious and healthier."

Ingredients

500G Pumpkin
150G Banana
200ML Coconut Milk
Some Coconut
Some Stir-fried Pumpkin Seeds
Some Sugar
Some Butter

Coconut Pumpkin Soup

1. Pumpkin peeled and seeded, steamed in a pot;

2. Then use a blender to make pumpkin puree;

3. Peel the banana and cut into small cubes for later use;

4. At this time, heat up the pan, add the butter to boil and add the diced bananas;

5. Stir-fry until the diced banana becomes soft and discolored;

6. Then pour the prepared pumpkin puree;

7. Add coconut milk and boil together;

8. Add an appropriate amount of sugar to adjust the sweetness;

9. After saccharification, sprinkle in the fried pumpkin seeds and coconut paste!

Tips:
Pumpkin processed with a blender has a more delicate texture, which is better than crushing it with a spoon; adding bananas can increase the texture and layering, and also increase the flavor!

In addition, the old pumpkin is the best choice, the taste and sweetness are better! Coconut milk can be added or reduced according to the consistency you like!