Pumpkin Coconut Soup

4/1/2025

Prep Time: 20 mins | Cook Time: 40 mins

Description

A radiant blend of autumnal warmth and tropic-infused creaminess, Pumpkin Coconut Soup ensnares the palate with its rich, velvety texture. Marrying the soul-soothing qualities of pumpkin with the exotic sweetness of coconut milk, this soup provides a gastronomic escape from chilly weather.

Ingredients

• One medium-sized pumpkin (around 3.5 lbs or 1.5 kg), peeled and cubed
• 1 large onion, sliced
• 2 cloves of garlic, minced
• 2 cups of vegetable broth
• 1 can (13.5 oz or 400 ml) full-fat coconut milk
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Fresh leaves from 2 sprigs of rosemary

Optional Ingredients

• Toasted pumpkin seeds: They lend a delightful crunchy texture and a subtle, nutty flavor that contrast the soup’s creaminess.
• A drizzle of Chili oil: The hint of spice will amp up the depth of this creamy soup, engaging a fire-and-ice kind of sensation on your taste buds.

Estimated Time

• Prep time: 20 mins
• Cook time: 40 mins

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add the sliced onions and minced garlic. Sauté until the onions turn translucent and the garlic releases its aroma (approximately 5-6 minutes).
3. Add the cubed pumpkin to the pot, stirring it with the onions and garlic.
4. Pour in the vegetable broth. Bring the mixture to a simmer and let it cook until the pumpkin turns tender (around 20 minutes).
5. Remove from heat. Use an immersion blender to puree the mixture until it achieves a smooth, creamy consistency.
6. Return the pot to the heat. Pour in the coconut milk, stirring it into the soup.
7. Season with salt, pepper and fresh rosemary leaves.
8. Once the soup is heated through, turn off the heat.
9. Optional: garnish with toasted pumpkin seeds and a drizzle of chili oil before serving.

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