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
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How to make it
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Pre-heat oven at 430°F.
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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.
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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.
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Add pumpkin and other ingredients [except burrata cheese] into the wok, then add vegetable stock and coconut milk, and simmer for 10-15 minutes.
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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
