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    Squash, coconut milk & lemongrass soup

    Recipe

    Tasty and tangy

    Acknowledging squash — especially the Hokkaido variety — as a staple of Asian cuisine, our flavor creators have come up with an exotic mix that enhances its delicate flesh: combined with creamy coconut milk from Indonesia and intense lemongrass from Thailand, it will take your palate on a marvelous journey.

    Also available

    Going the extra mile

    In order to develop this seasonal recipe, we have tested a dozen varieties of squash, selecting the one that offered the most outstanding Asian notes. High-quality coconut milk (24% fat content) and delicately citrusy blades of lemongrass bring the final touch to this voluptuous creation.

    Ingredients and nutritional values

    The secret
    ingredient

    Creamy Indonesian coconut milk

    TESTIMONIALS

    Let’s hear what you have to say !

    As a squash lover, this soup is a delight for my palate!

    Mathilde
    Thionville

    My weekly exotic journey begins in the grocery store!

    David
    Montpellier

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    Recipe

    The ingredients

    • Spring water
    • Pumpkin 21,7%
    • Carot
    • Coconut Milk 10,7% (Coconut extract, water)
    • Onion
    • Natural flavor
    • Extra virgin olive oil
    • Lemongrass 0,4%
    • Concentrated lime juice
    • Gingembre

    Nutritional
    intake

    Nutriments pour 100ml pour un bol de 30cl AR* pour une portion de 30cl
    Energy
    Energy
    200kj
    48kcal
    600kj
    144kcal
    7%
    7%
    Fat
    of which saturate
    3.3g

    2.1g
    9.9g

    6.3g
    14%

    32%
    Carbohydrates
    of which sugars
    3.5g
    1.6g
    10.5g
    4.8g
    4%
    5%
    Fibers 0.8g 2.1g
    Proteins 0.7g 2.1g 4%
    Salt 0.5g 1.5g 25%
    Vitamine A 147 441 55%

    COOKIE

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