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Pumpkin and potato soup garnished with sesame seeds and red chillies served in black bowl
Print Recipe

Scandinavian Pumpkin and Potato Soup

Course: Soup
Cuisine: Scandinavian

Ingredients

  • 500 gm small pumpkin diced
  • 3 large potatoes diced
  • 4 garlic cloves peeled
  • 2 medium red onions diced
  • 2 tbsp olive oil
  • 2 tsp thyme
  • 1 green chilli finely chopped
  • 2 cups fresh coconut milk
  • 1 red chilli thinly sliced
  • 2 tbsp lemon juice
  • 2 tbsp toasted sesame seeds
  • 2 sprigs fresh coriander leaves finely chopped
  • Salt to taste
  • Freshly milled black pepper to taste

Instructions

  • Heat olive oil in a pan and lightly fry the diced pumpkin, potato, garlic and onions. Add thyme and chopped green chilli. Season with salt and pepper.
  • Add coconut milk and enough water to just cover the vegetables and slow cook for 40-50 minutes till the vegetables are tender and soft.
  • Toast the sesame seeds and keep aside.
  • Cool and blend the soup. Season with lemon juice, salt and pepper. (Make sure to taste the soup before seasoning and add accordingly.)
  • Garnish with toasted sesame seeds, red chilli and coriander leaves.
  • Serve hot with bread of choice.