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
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Pre-heat oven at 220 °C
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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] 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 burrata and sage on top before serving