Let yourself be enchanted by the warm and inviting coconut pumpkin soup! This recipe reminds me of cosy autumn evenings, when I stand in the kitchen with my family and we chop the vegetables together. The sweet scent of pumpkin and the creamy texture of the coconut milk create a perfect harmony that simply invites you to feel good. This soup is not only incredibly delicious, but also easy to prepare and vegan.
Creamy coconut pumpkin soup
Stefie
4
20 minutes
20-30 minutes
Worldwide
soup
Ingredients
- 500 g pumpkin (Hokkaido or Butternut)
- 1 onion
- 2 garlic cloves
- 400 ml coconut milk
- 500 ml vegetable broth
- 1 tbsp olive oil
- 1 tsp fresh ginger
- 1 tsp curry powder
- 1 tsp cumin
- salt and pepper to taste
- Fresh coriander leaves or parsley for garnish
Directions
Chop and fry the vegetables: Heat the olive oil in a large saucepan. Finely chop the onion and garlic and fry them over a medium heat for about 2-3 minutes until soft and aromatic.
Add pumpkin and spices: Add the diced pumpkin, ginger (if using), curry powder and cumin. Mix everything well and fry for 2-3 minutes to allow the spices to develop their aroma.
Add broth: Pour the vegetable broth and coconut milk into the pot and bring to a boil. Reduce the heat and let the pumpkin simmer for about 15-20 minutes, until soft.
Puree: Puree with a hand blender or in a blender until creamy and smooth.
Season to taste: Season the soup with salt, pepper and possibly with chilli flakes. If the soup is too thick, it can be diluted with a little more vegetable broth or coconut milk.
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