Pumpkin and coconut milk soup

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This hearty and comforting soup, infused with spices and coconut milk is perfect for Autumn. It’s not only filling, but equallyΒ  delectable as well. I absolutely love using coconut , either fresh or the milk in my day to day cooking. It’s quite common in the Goan cuisine, in fact it’s an important ingredient for most curry bases. The inclusion of pumpkin pie spice in this soupΒ is almost reminiscent of a pumpkin pie πŸ™‚

Ingredients:


2 lbs pumpkin, peeled and cubed

2 tablespoon butter

3-4 cloves of garlic, minced

1 cup chopped onions

2 cups of chicken/vegatable stock

1 & 1/2 cup of coconut milk

2 teaspoon pumpkin pie spice mix

3/4 teaspoon turmeric

1 teaspoon cumin powder

1 tablespoon light brown sugar/ honey

salt and pepper to season

Preparation:

  1. Heat butter on low heatΒ in a heavy bottomed pan, add garlic, sautΓ© until fragrant.
  2. Next add chopped onions, sautΓ© until translucent.
  3. Add chopped pumpkin cubes, chicken/vegetable stock, coconut milk, spices , light brown sugar, salt and pepper to season. Bring to a boil, then lower the heat, cover and let it simmer for about 15-20 minutes.
  4. Blend using a hand blender and let it simmer for 10 minutes. Check for seasonings and adjust accordingly. You may use an electric grinder to puree the mixture tooΒ ( be cautious whilstΒ  blending hot liquids in a grinder). Garnish with some more coconut milk and croutons.

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Regards,

Freda

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