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- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
3
Creamy Pumpkin Soup with Coconut Milk
Description
So creamy and comforting, slightly sweet pumpkin, just noticeable trace of roasted garlic, smoothing coconut milk, roasted cumin seeds explode with flavour once you bite into one. I had to add green chili, but not too much, as I like a little kick in my food, but it can be skipped if you prefer it more bland. Bacon is absolutely optional, we just like when there is something chewable in a creamy soup. Bacon can be replaced with, for example, roasted pumpkin seeds.
add to shopping list Ingredients
250 g pumpkin
1 medium onion, sliced
3-4 Garlic Cloves
200 ml coconut milk
~2 cups chicken/vegetable stock
1 green chili, halved and seeds removed (optional)
1 teaspoon cumin seeds, dry roasted
some bacon/pumpkin seeds, fried (optional)
salt and pepper to taste
some oil for frying
Preparation
1. Cut the pumpkin into a few big pieces and boil it in a little bit of water for around 5 minutes or until it becomes soft. Let it cool down and cut off the skin and put pumpkin flesh into a blender/food processor.
2. Meanwhile, roast the whole garlic cloves for about 10 minutes at 200 C in the oven.
3. Heat up some oil in a frying pan and fry the onions till they brown slightly and get nicely caramelized.
4. Add peeled roasted garlic cloves and the onion into the blender along with the pumpkin flesh and blend it for a moment till you get a smooth paste. You can add a drop of water if needed.
5. In a soup pot, mix together 2/3 of coconut milk and about 2 cups of chicken/vegetable stock. Add the pumpkin pure and green chili halves and bring it to a boil. Let it simmer for a little bit, see if you need to add more water. Season it with salt and pepper to your liking and just before it is done, mix in the rest of fresh coconut milk.
5. Just before serving, garnish with roasted cumin seeds and fried bacon pieces or roasted pumpkin seeds (optional).
Post a Question or Comment
blog comments powered by DisqusReviews
2/16/10
suppliersdirectory says:
I am going to try this out, just must get the right ingredient. For now it looks healthy and delicious.
2/26/10
YogurtEveryday says:
I love it. This was easy to make and I will definitely make it again. I love homemade soups made from scratch that don't take a whole lot of ingredients. I used homemade chicken stock (Nourishing Traditions style) and no pumpkin seeds. Very good.
7/17/10
isohungry says:
Pumpkin soups is one of my favorite during winter cold...Thanks for sharing..
http://isohungry.blogspot.com/
7/07/11
Theresa111 says:
Eat it in the summertime, too. Chill it and serve with a hearts of palm salad. Wonderful!
