Creamy Pumpkin Soup with Burrata
What you’ll need
Ingredients
- 1 whole pc. pumpkin [approx. 2 lb.; thinly sliced]
- 1 ½ Tbsp. coconut oil
- 1 pc. onion [diced]
- 2 tsp. Lee Kum Kee Minced Garlic
- ½ tsp. Lee Kum Kee Minced Ginger
- 1 Tbsp. burrata cheese
- 1 tsp. pumpkin seeds [for garnish]
Seasoning
- 1 tsp. Lee Kum Kee Hoisin Sauce
- 1 tsp. paprika 1 tsp
- ½ tsp. turmeric powder
- ½ tsp. cilantro
- ½ tsp. sage [chopped]
Sauce Mix
- 2 cups Vegetable Stock
- 1 ½ cup coconut milk
Made with
Lee Kum Kee products
How to make it
Pre-heat oven at 430°F.
Thinly slice pumpkin, place in a baking tray and drizzle with 1 tbsp coconut oil; place into the oven for 35-40 minutes until soft.
Pre-heat wok with ½ Tbsp. coconut oil in medium heat. Toss in the diced onions and stir fry till soft. Then add in minced garlic and minced ginger, mix together and keep cooking.
Add pumpkin and other ingredients [except burrata cheese] into the wok, then add vegetable stock and coconut milk, and simmer for 10-15 minutes.
Remove soup from the heat and add into a blender. Blend until smooth and creamy; reheat soup then add the burrata cheese and sage on top before serving
