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Kafir Lime, Pumpkin and Coconut Soup, with Crispy Bread and Scallops

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Ingredients

1 Butternut Pumpkin
1 Onion
2 Kaffir Lime Leaves
Coconut Oil
2-3 tsp Miso Paste
1 Can Coconut Cream
1/3 Loaf Bread
12 Scallops
1 Lemon

Kafir Lime, Pumpkin and Coconut Soup, with Crispy Bread and Scallops

  • Medium

Ingredients

Directions

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Steps

1
Done

Slice the pumpkin and drizzle with coconut oil, kaffir and salt then roast in a hot oven, 180c for 20/30 minutes or until pumpkin has softened and has some colour.

2
Done

Meanwhile slice the onion and garlic and soften in some oil, then add the pumpkin and cook until broken down.

3
Done

Dissolve the miso in 1litre hot water then add to the pumpkin, simmer for 10 minutes and add the coconut cream and cook for a further 10 minutes, season and blend

4
Done

Cube the bread and fry in some olive oil until crispy.

5
Done

Heat a frying pan on the stove until hot, then fry the scollops in some olive oil until golden brown, flip season with salt and lemon and serve in the soup with the crispy bread.

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