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Anna Lewandowska

Pumpkin and peach soup

Hokkaido pumpkin roasted with oregano, then blended with raw ripe peaches, coconut milk and chilli into a smooth soup.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Soup
Cuisine: Polish
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 500 g of hokkaido pumpkin
  • 4 juicy peaches
  • 200 ml of coconut milk
  • 100 ml of water
  • oregano
  • 1/3 teaspoon of chili powder
  • 1 tablespoon of coconut oil

Method
 

  1. Dice the pumpkin, spread it on a baking tray in a single layer, sprinkle with oregano and coconut oil.
  2. Bake for around 12-15 minutes at 170 C (340 F), until the edges brown.
  3. Put the roasted pumpkin into a pot and add the diced raw peaches.
  4. Add the coconut milk and blend everything until smooth, loosening with water if the soup is too thick.
  5. Add the chilli powder and the rest of the seasoning after blending, and taste before serving.

Notes

Ingredient quantities are taken from the recipe box as published. Calories and the number of servings are approximate.