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Home > Vegetarian Era > Delicacies > Pumpkin Soup with Coconut Milk
Recipe Provided by Japan Center


small pumpkin or large pumpkin, peeled and cut into 1.5cm chunks
1 can coconut milk 13.5 oz
Some granulated sugar
2 Tbsp whipping cream


(1) Place pumpkin chunks and water in a pot (water level should be just high enough to cover the top of the pumpkin) and begin to boil.

(2) Open can of coconut milk, stir well with chopsticks, immediately pour into (1) and boil the pumpkin in water and coconut milk mixture.

(3) When pumpkin becomes soft, add sugar to taste. Smash pumpkin chunks with a spoon until they become slightly mushy but do not mash completely. Finally, add whipping cream. Chill in refrigerator after soup cools down and dish is ready to serve.

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