pumpkin soup coconut milk
There’s something undeniably heartwarming about a creamy bowl of pumpkin soup coconut milk. The combination of tender roasted pumpkin and rich coconut milk creates a beautiful balance between sweet and savory that comforts the soul.
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Servings: 6 people
Ingredients
- Pumpkin 1000 g / 35.3 oz: The star ingredient adding natural sweetness and velvety texture.
- Coconut milk 400 ml / 13.5 oz: Provides creaminess and a delicate tropical aroma.
- Vegetable broth 750 ml / 25.4 oz: Ensures a smooth consistency and enhances depth of flavor.
- Onion 150 g / 5.3 oz: Adds savory notes and balances sweetness.
- Garlic cloves 10 g / 0.35 oz: Introduces aromatic complexity.
- Fresh ginger 10 g / 0.35 oz: Lends warmth and slight spice for character.
- Olive oil 20 ml / 0.7 oz: Helps roast and sauté vegetables, giving subtle fruitiness.
- Salt 5 g / 0.18 oz and black pepper (2 g / 0.07 oz): Basic seasonings for flavor balance.
- Ground cinnamon 1 g / 0.04 oz: Adds warm, cozy undertones that complement pumpkin.
- Fresh lime juice 10 ml / 0.35 oz: Brightens the overall taste after blending.
- Pumpkin seeds 20 g / 0.7 oz: Provide crunch and a decorative touch on top.
- All key ingredients for pumpkin soup coconut milk arranged neatly before cooking.
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Peel and cut the pumpkin into cubes, toss with olive oil, salt, and pepper, and spread them evenly on the sheet.
- Roast the pumpkin for about 25 minutes until soft and slightly caramelized.
- Meanwhile, heat olive oil in a large pot, sauté onion, garlic, and ginger until fragrant and translucent.
- Add the roasted pumpkin to the pot along with vegetable broth and cinnamon, then bring it to a gentle boil.
- Reduce heat and simmer for 10 minutes so the flavors meld together beautifully.
- Remove from heat and use an immersion blender to puree until silky smooth.
- Return to low heat, stir in the coconut milk, and adjust seasoning with salt, pepper, and lime juice.
- Simmer briefly without boiling, maintaining the soup’s vibrant color and creamy texture.
- Serve hot, garnished with pumpkin seeds, a swirl of extra coconut milk, and a sprinkle of pepper on top.
Notes
You can substitute butternut squash for pumpkin if needed; both deliver a similar sweetness and color.
For a richer flavor, use homemade vegetable broth and roast the garlic alongside the pumpkin to deepen its aroma.
To store, let the soup cool completely, then refrigerate for up to 4 days or freeze for 2 months. Reheat gently to preserve the velvety consistency of this delightful pumpkin soup coconut milk.
A cozy serving of pumpkin soup coconut milk making the perfect autumn comfort dish.