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.
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
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
- Add the diced pumpkin and curry powder to the pot, and stir to coat the pumpkin with the spices.
- 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.
- Once the pumpkin is cooked, use an immersion blender to puree the soup until smooth.
- 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.
- 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