Pumpkin And Coconut Soup

Warm up with a taste of the tropics with this delicious Pumpkin and Coconut Soup. The creamy texture of coconut milk complements the earthy sweetness of pumpkin, creating a comforting and satisfying dish.

Pumpkin And Coconut Soup

Ingredients

  • 1 small pumpkin, peeled and diced
  • 1 can (400ml) coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp curry powder
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
  2. Add the diced pumpkin and curry powder to the pot, and stir to coat the pumpkin with the spices.
  3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the pumpkin is tender.
  4. Once the pumpkin is cooked, use an immersion blender to puree the soup until smooth.
  5. Stir in the coconut milk and season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
  6. Serve the Pumpkin and Coconut Soup hot, garnished with a drizzle of coconut milk and a sprinkle of freshly ground black pepper.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
20g
Protein
5g
Fat
18g

Supplies

Large pot Immersion blender

Tools

Cutting board Knife Soup ladle

Serving suggestions

Serve the Pumpkin and Coconut Soup with a side of crusty bread or a fresh green salad for a complete meal.

Tips & tricks

For an extra touch of richness, swirl a spoonful of coconut cream on top of each serving before serving.

Cost

$10