This hearty and comforting soup, infused with spices and coconut milk is perfect for Autumn. It’s not only filling, but equally 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 soup is almost reminiscent of a pumpkin pie 🙂
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
- Heat butter on low heat in a heavy bottomed pan, add garlic, sauté until fragrant.
- Next add chopped onions, sauté until translucent.
- 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.
- 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 too ( be cautious whilst blending hot liquids in a grinder). Garnish with some more coconut milk and croutons.