Since October is the month of pumpkins, I decided to start a pumpkin recipe challenge. I received great recipes, and today I will share with you one of them. Kristina Borisova, who is a professional chef sent it to me.
2 table spoons coconut butter
1 head onion, cut
1 big head celery
2 table spoons curry
4 cups vegetable or chicken stock
400 ml. coconut milk
3 and a half tea cups pumpkin puree (800 grams pumpkin)
1 tea spoon honey
1 small pumpkin
Melt the butter and add the onion. Saute it. Add celery, curry and let it saute. Add the stock, coconut milk, pumpkin puree, brandy and honey. Leave it on slow heat until ready.
Puree the mixture. Get it back on the heat until it starts boiling.
Take the smaller pumpkin, take out the seeds and bake it in the oven with some salt and butter. After you bake it, pour the pumpkin soup inside.
Ass some shredded coconut and sliced almonds.