Pumpkin Coconut Soup
January 08, 2024 by Kimberly
Pumpkin coconut soup is a delightful and nourishing treat! Its rich, creamy texture and the perfect blend of sweet pumpkin and exotic coconut milk is absolutely irresistible.
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TOTAL TIME
55 min
SERVES
4 bowls
DIET
vegan
EVERY RECIPE DESERVES
A Little Love Letter
Welcome to the world of flavors with my Pumpkin Coconut Soup! This dish is a perfect blend of the sweetness of pumpkin and the creamy richness of coconut milk, creating a comfort food that is both nutritious and delicious. Ideal for chilly days or when you’re in the mood for something soothing, this soup promises to warm your heart.
Serve this Pumpkin Coconut Soup hot, garnished with a sprinkle of fresh herbs like cilantro or parsley for an added burst of flavor. A swirl of cream or a few pumpkin seeds on top can add a delightful texture and look. Pair it with crusty bread or a light salad for a complete meal. Its vibrant color and enticing aroma make it a great starter for dinners or a stand-alone dish for a cozy night in.
To store the leftover soup, let it cool to room temperature and then transfer it into an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze the soup in suitable portions. When ready to enjoy again, simply thaw and reheat, adjusting the consistency with a little water or broth if necessary. This soup retains its flavor well, making it a great make-ahead dish for busy days.
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A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
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Pumpkin Coconut Soup
- Total Time: 55 min
- Yield: 4 1x
Description
GOOD TO HAVE ON HAND
- sharp knife
- cutting board
- large pot
- hand blender (or blender)
Ingredients
Units
Scale
SOUP BASE
- 1 kilogramm hokkaido pumpkin
- 2 carrots
- 2 potatoes
- a small thumb-sized piece of ginger
- 1 onion
- 2 garlic cloves
- 1 tbsp clarified butter
- 400 milliliters coconut milk
- 700 milliliters vegetable broth (recipe)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 grated nutmeg
- 5 tbsp soy sauce
- juice of half a lemon
- parsley
- a splash of coconut milk
- a splash of soy sauce
- freshly cracked black pepper
- pumpkinseeds
Instructions
- Remove the seeds from the pumpkin and cut it into large pieces. If you use a Hokkaido pumpkin, you don’t need to peel it.
- Peel and roughly chop the carrots, potatoes, onions, ginger and garlic. Cut the lemon in half.
- Heat the clarified butter in a large pot and sauté the onions until translucent. Then add the pumpkin, carrot, potatoes, ginger and garlic. Sauté everything for about 5 minutes until the vegetables have taken on a little color and smell aromatic.
- Pour in the vegetable broth and cook for about 30 minutes until soft. Then finely puree the mixture as desired.
- Then stir in the coconut milk and season to taste with salt, pepper, soy sauce, lemon juice and nutmeg. Garnish with parsley, coconut milk, soy sauce and pumpkin seeds.
- Passive Time: 30 min
- Cook Time: 25 min
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