Creamy Pumpkin Soup with Burrata
What you’ll need
Ingredients
- Pumpkin 1 whole [approx. 2 lb; thinly sliced]
- Coconut Oil 1½ tbsp
- Onion 1 pc [diced]
- Lee Kum Kee Minced Garlic 2 tsp
- Lee Kum Kee Minced Ginger ½ tsp
- Burrata Cheese 1 tbsp
- Pumpkin Seeds 1 tsp [for presentation]
Seasoning
- Lee Kum Kee Hoisin Sauce 1 tsp
- Paprika 1 tsp
- Turmeric Powder ½ tsp
- Coriander ½ tsp
- Sage ½ tsp [chopped]
Sauce Mix
- Vegetable Stock 500 ml
- Coconut Milk 350 ml
Made with
Lee Kum Kee products
How to make it
Pre-heat oven at 220 °C
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] 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 burrata and sage on top before serving
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