Pumpkin Coconut Soup
This Pumpkin Coconut Soup recipe is a smooth and tasty soup that makes for a great meal. The addition of coconut milk adds a unique flavor that is sure to please.
This Pumpkin Coconut Soup recipe is a smooth and tasty soup that makes for a great meal. The addition of coconut milk adds a unique flavor that is sure to please.
- Carbohydrate 24.5124950015793 g
- Cholesterol 0 mg
- Fat 4.7576735 g
- Fiber 2.55385499432403 g
- Protein 4.75780200006954 g
- Saturated Fat 3.7082887 g
- Serving Size 1 1 Serving (498g)
- Sodium 476.567700000183 mg
- Sugar 21.9586400072553 g
- Trans Fat 0.5713418 g
- Calories 139 calories
Step-by-step
- Cut open pumpkin, discard seeds, stringy stuff and peel. Cut into approximately 1 inch pieces. Peel onion and cut into rings.
- Put pumpkin, onion, garlic, cumin, broth and water in a large pot and bring to a boil. Cover and simmer for 20 minutes, or until pumpkin is tender.
- Process in batches in a blender. You may also use a hand blender, but a normal blender will result in an even smoother soup.
- Return to pot on stove. Add coconut milk and lemon juice, heat on medium heat while stirring occasionally. Taste and add salt as desired.
- Serve garnished with leftover coconut milk and scallions.
Simmering the diced pumpkin in broth for exactly twenty minutes ensures the flesh softens completely without losing its bright starch profile. Developing deep flavor in this blended soup relies entirely on controlling heat application and texture at each stage of preparation.
- Substitute vegetable stock for chicken broth at a one-to-one ratio to make the dish completely vegetarian while maintaining savory depth.
- Pureeing hot liquids requires a traditional standing blender to achieve a velvety emulsion, though an immersion blender serves as an adequate substitute if worked carefully in a deep pot to prevent splashing.
- Ground cumin blooms effectively when boiled directly with the aromatics, releasing essential oils into the broth before the final purée.
- Add lemon juice only after blending to preserve its bright acidity, which otherwise dulls during prolonged boiling.
Proper seasoning adjustments made just before serving bring out the natural sweetness of the squash. Storing leftovers in a sealed container for up to three days allows the spices to fully integrate.
