Savor the comforting flavors of autumn with our delectable Pumpkin Soup infused with creamy coconut milk. This velvety, heartwarming soup is a delightful fusion of seasonal pumpkin’s earthy sweetness and the rich, tropical notes of coconut. Perfectly seasoned and effortlessly easy to prepare, this recipe encapsulates the essence of fall in a bowl, promising warmth and satisfaction with each spoonful.
Pumpkin soup made with coconut milk
Pumpkin soup made with coconut milk is a delicious and creamy soup that combines the flavors of pumpkin with the richness of coconut milk. To prepare this soup, typically, pumpkin or butternut squash is cooked until tender, then blended with coconut milk to create a smooth and velvety texture. It's often seasoned with spices like ginger, garlic, and curry for added depth of flavor and can be garnished with ingredients like toasted coconut flakes, fresh herbs, or a drizzle of coconut cream for an extra touch of indulgence. This soup offers a harmonious blend of sweet, savory, and slightly spicy elements, making it a popular choice for fall and winter comfort food.
Ingredients
- 1 medium-sized pumpkin or butternut squash (about 2-3 pounds), peeled, seeded, and cubed
- 1 can (13.5 ounces) of coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 tablespoon olive oil or coconut oil
- 1 teaspoon curry powder (adjust to taste)
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional toppings: toasted coconut flakes, fresh cilantro leaves, a drizzle of coconut cream
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté until the onion becomes translucent, about 3-5 minutes.
- Stir in the curry powder and continue to cook for another minute, allowing the spices to bloom.
- Add the cubed pumpkin or butternut squash to the pot and stir to coat them with the spices and aromatics.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat, cover, and simmer for about 20-25 minutes, or until the pumpkin is tender and easily pierced with a fork.
- Remove the pot from the heat. Using an immersion blender or a regular blender, carefully puree the soup until smooth. If using a regular blender, work in batches.
- Return the pureed soup to the pot and place it over low heat. Stir in the coconut milk and warm the soup through. Season with salt and pepper to taste.
- Serve the pumpkin soup hot, garnished with toasted coconut flakes, fresh cilantro leaves, and a drizzle of coconut cream, if desired.Enjoy this delightful Pumpkin Soup with Coconut Milk as a comforting appetizer or a cozy meal on a chilly day!
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Notes
One important thing to note when making Pumpkin Soup with Coconut Milk is to be cautious when blending hot soup. If you're using a regular blender rather than an immersion blender, allow the soup to cool slightly before blending. Hot liquids can create steam pressure inside a blender, which can cause the lid to pop off and hot soup to splatter, potentially causing burns or a messy kitchen. To prevent this, blend in batches, fill the blender only halfway, and hold down the lid with a kitchen towel while blending to allow steam to escape. Alternatively, use an immersion blender directly in the pot to safely puree the hot soup. Safety first!
Nutrition
Serving: 75g
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