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  • Oct600_465

Creamy Pumpkin Soup with Burrata

  • Difficulty
  • Serves
  • Preparation

    15mins

  • Cooking

    90mins

What you’ll need

Made with
Lee Kum Kee products

How to make it

Pre-heat oven at 220 °C
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
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. 
Add pumpkin and other ingredients [except burrata] into the wok, then add vegetable stock and coconut milk, and simmer for 10-15 minutes
5. 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