Pumpkin soup with coconut milk is a delightful fall-inspired dish that’s perfect for warming up on a chilly day. The creamy texture and subtle sweetness of the pumpkin pair wonderfully with the richness of coconut milk, resulting in a comforting and flavorful soup. Whether you serve it as an appetizer or a main course, this recipe is sure to be a hit.
Pumpkin Soup with Coconut Milk Recipe
Pumpkin soup with coconut milk is a creamy and comforting dish that beautifully combines the earthy flavors of pumpkin with the richness of coconut. This recipe will guide you through making this delicious and satisfying soup.
Equipment
- blender
- large pot
- wooden spoon
Ingredients
- olive oil
- onion
- cloves of garlic
- pumpkin
- ground cumin
- cinnamon
- nutmeg
- vegetable broth
- coconut milk
- salt and pepper
- fresh cilantro
- toasted pumpkin
- red pepper flakes
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Add the diced pumpkin or butternut squash to the pot and stir to combine with the onion and garlic. Sprinkle in the ground cumin, ground cinnamon, and ground nutmeg. Stir well to coat the pumpkin with the spices.
- Pour in the vegetable broth, ensuring that it covers the pumpkin. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20-25 minutes, or until the pumpkin is tender and easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until it's smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids.
- Return the blended soup to the pot if you used a blender. Stir in the coconut milk until it's fully incorporated into the soup. This will add creaminess and a hint of sweetness.
- Season the pumpkin soup with salt and pepper to taste. You can also add a pinch of red pepper flakes if you like a bit of heat. Ladle the soup into bowls and garnish with fresh cilantro or parsley and toasted pumpkin seeds if desired.
- Serve your homemade pumpkin soup with coconut milk, savoring the creamy texture and the comforting flavors of fall.
Video
Notes
- If the soup is too thick for your liking, you can adjust the consistency by adding more vegetable broth or coconut milk.
- Customize the flavor by adjusting the spices to your taste. Some variations include ginger, curry powder, or a dash of hot sauce for extra kick.
- Pumpkin seeds make a great crunchy garnish, but you can also use croutons or a dollop of sour cream.
Nutrition
Serving: 600g
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