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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
winter
fall
soup
pumpkin
lunch
bold lunch
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 tablespoon lemon juice
- 1 cup water
- salt
- 2 1/2 pounds pumpkin (fresh)
- 1 medium onion
- 2 cloves garlic chopped
- 2 teaspoons cumin ground
- 2 cups chicken broth (or boullion)
- 1/3 cup coconut milk
- scallions optional, for garnish
- 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
Pumpkin Coconut Soup 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. I love the taste of coconut milk, paired with the pumpkin. It's a perfect combination that everyone will love.
This Pumpkin Coconut Soup is a quick and easy recipe that can be made in just a few minutes. It's also a great way to use up leftover pumpkin after Halloween. I always have a ton of pumpkin leftover after carving pumpkins, and I'm always looking for new ways to use it up. This soup is the perfect solution. It's a great way to get rid of your leftover pumpkin, and it's also a delicious and healthy meal. You can serve this soup with a side of crusty bread or a salad.
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.
