Creamy Pumpkin Soup with Burrata
Lee Kum Kee

Creamy Pumpkin Soup with Burrata

Serves 4
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Ingredients

1kg Pumpkin, sliced
1.5 Tbsp Coconut oil
1 Onion, chopped
1 Tbsp Fresh Burrata Cheese
500ml Vegetable Stock
350ml Coconut Milk

Sauce Mix

1 tsp Paprika
1/2 tsp Turmeric
1/2 tsp Coriander
1/2 tsp Sage (chopped)

Garnish

1 tsp Pumpkin Seeds

Method

1 Preheat the Oven to 220 Degrees
2 Slice the pumpkin and place them on a baking dish. Add 1 tablespoon of coconut oil and bake for 35-40 minutes till soften.
3 Heat the pan with 0.5 teaspoon of coconut oil and sautéed the onions till soften. Stir-fry with Lee Kum Kee minced garlic and minced ginger.
4 Put the cooked pumpkin and all other ingredients except Burrata into the pan. Add vegetable stock and coconut milk and cook for approximately 10-15 minutes.
5 Set the cooked mixture too cool then beat till smooth in a food processor. Reheat and add burrata and sage. Add the garnish for serving.
PREP TIME: 30 MINUTES | COOKING TIME: 60 MINUTES
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