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Two bowls with Pumpkin soup made with coconut milk garnished with pumpkin seeds and parsley leaf at the center. Pumpkin seeds scattered around the bowls. Yellow napkin with a spoon on it at the left side next to one of the bowls.

EASY AND NOURISHING PUMPKIN SOUP WITH COCONUT MILK

5
AuthorMilena M
There is nothing better than a bowl of cozy pumpkin soup on a chilly day. This recipe is full of warming herbs and spices that are perfectly paired with the sweetness of roasted pumpkin puree and coconut milk.
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Prep Time10 minutes
Cook Time25 minutes
Servings6 people

Ingredients
  

  • 2 tbsp Olive oil, or Ghee
  • 1 Chopped onion, medium size
  • 2-4 Chopped garlic cloves
  • 1/2 t Turmeric powder
  • 1 t Garam Masala
  • 800 g Pumpkin puree, 3 cups
  • 400 ml Coconut milk, 1 Can, or heavy cream
  • Salt and black pepper to taste
  • 1 tbsp Honey, or Maple syrup (optional)
  • 1.5 inch Fresh Ginger, 4cm
  • 400 ml Water or Veggie stock

Instructions

  1. Add olive oil to a skillet and turn the stove on medium heat.
  2. When hot, add the chopped onion and cook until it starts to brown.
  3. Add the garlic, turmeric powder, and garam masala. Cook for a minute letting the spices release their aroma. Remove from the heat.
    Note! If using fresh ginger or turmeric, don't add it to the onion. Skip this step and add them straight to the blender with the rest of the ingredients.
  4. Add the pumpkin puree and the rest of the ingredients to a blender, except the water/veggie stock. Blend until creamy.
  5. Transfer it to a pot, and the water/veggie stock and cook on low to medium heat for about 15 minutes, steering frequently so it doesn't stick to the bottom. Taste the soup while it is cooking, add more seasoning if needed.
  6. When ready, serve as is, or with some crumbled feta on top, sprinkle pumpkin seeds and fresh herbs, or add a dash of cream. Enjoy!

Notes

  • Baking the pumpkin:
Preheat the oven to 350F(180C).
Cut the pumpkin in half and scoop the seeds out using a spoon. If the pumpkin is big, cut the halves into smaller pieces and place them facing inside down on a baking tray lined with parchment paper. Bake for about 20 minutes or until tender. Poke with a fork to check for readiness.
Once the pumpkin is baked, remove the skin and take the needed amount for the recipe. The rest you can save for other recipes or freeze for later.
  • If using fresh ginger or turmeric, don't add it to the onion. Skip this step and add them straight to the blender with the rest of the ingredients.