Pumpkin Soup with Coconut Milk
Perfect for any chilly autumn day, this homemade coconut Pumpkin Soup is sure to warm you from head to toe. With savory aromatics like onion and garlic as well as flavorful spices such as ginger. All combined with the sweetness of roasted diced pumpkins simmered in creamy luscious coconut milk – it’s no wonder that people are raving about this comforting bowl of goodness.
Servings: 8 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 tablespoon tomato paste
- 1 large can of pumpkin 29 oz.
- 2 tablespoons grated fresh ginger
- 2 garlic cloves peeled and chopped
- 4 cups of chicken stock home made or canned
- ¼ teaspoon Thai Roasted Red Chili Paste
- 1 can coconut cream
- 1 can coconut milk
- 1 fresh lime juiced
- Salt and pepper to taste
- Red pepper flakes and cilantro sprigs for garnish
Instructions
- Add the olive oil into a heavy bottom soup pot set over medium heat and when it is hot add the chopped onion. Cook the onions until soft and translucent, do not brown them.
- Add tomato paste, pumpkin, ginger, garlic and broth. Combine until thoroughly heated but not boiling.
- Pour the mixture into the blender container and add the Thai red chili paste.
- Process on lowest speed of blender while gradually increasing to high speed.
- Blend for 30 seconds, season with salt and pepper, add additional chili paste according to your specific taste.
- Transfer the soup back into the soup pot and whisk in the coconut cream and coconut milk. Simmer on low heat until hot and ready to serve then stir in the lime juice. Ladle into serving bowls, garnish and serve.
Notes
- A four-pound sugar pumpkin can be used in place of the canned pumpkin.
- Cut the pumpkin in half and scoop out and discard the seeds.
- Slice each pumpkin section into quarters, brush with olive oil and place on a rimmed baking sheet. Roast for 35 minutes or until the flesh is tender. When cool, scoop out the flesh and proceed with the recipe.
Nutrition
Serving: 1cup | Calories: 220kcal | Carbohydrates: 17g | Protein: 5g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 331mg | Fiber: 2g | Sugar: 8g
