Pumpkin Coconut Milk Soup Food

PUMPKIN SOUP WITH COCONUT MILK

Steps:

• Heat a large saucepan or Dutch oven and add oil.
• After oil gets heated, add onion and sauté till it turns pinkish.
• Add garlic and stir. Let the aroma from garlic go away.
• Add ginger and chopped pumpkin and cook for 5 minutes.
• Add water or stock water and cook till pumpkin becomes soft and tender.
• Add black pepper powder and mix well.
• After pumpkin cools down completely, add it to a mixer or blender and blend till you get smooth puree. You can even use a hand blender to make pumpkin puree.
• Heat the utensil again, pour the pumpkin puree.
• Add coconut milk and simmer for 10 minutes on medium to low flame.
• Add salt to taste, stir and switch off the heat.
• Garnish with coconut milk and pumpkin seeds.

EASY PUMPKIN SOUP WITH COCONUT MILK

Steps:

• Finely chop the onion, garlic and ginger and sauté with the coconut oil in a big pan for 2 minutes.
• Peel and cut the butternut squash into chunky bite-sized pieces.
• Add the butternut squash chunks and all other ingredients except for the roasted desiccated coconut.
• Let boil at medium heat for about 20 minutes.
• Puree everything with an immersion blender, be careful not to burn yourself.
• Sprinkle the roasted, desiccated coconut on top and serve hot.

COCONUT CURRY PUMPKIN SOUP

Steps:

• Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
• Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

PUMPKIN SOUP WITH COCONUT MILK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
• Bake in the preheated oven until soft, about 45 minutes.
• While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
• Bake in the preheated oven until soft, 30 to 40 minutes.
• Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
• Puree soup using an immersion blender until smooth.

PUMPKIN-COCONUT SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.

COCONUT CURRY PUMPKIN SOUP

Steps:

• Melt the butter in a medium saute pan over medium-low heat. Add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent, about 10 minutes.
• Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth.
• Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring occasionally, until it warmed through, about 10 minutes. Taste the soup and season with the salt and pepper.
• Serve the soup in bowls. Garnish with the sour cream and chopped pumpkin seeds. Serve with lime wedges, if desired.

SPICY COCONUT PUMPKIN SOUP

Steps:

• Heat the coconut oil in a large saucepan over medium heat. Add the pumpkin, stir well, and cook, covered, for 15 minutes.
• Add the onion, garlic, and ají dulce and stir well. Sauté until the onion becomes translucent, 3 to 5 minutes, then add the brown sugar and cumin. Mix well. Cook until the sugar melts, 2 to 3 minutes.
• Stir in the coconut milk and broth. Bring to a simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes.
• Using an immersion blender, blend the soup into a smooth purée. Alternatively, remove the solids with a slotted spoon and place in a blender or food processor. Purée until smooth and return to the pan.
• Bring back to a simmer and cook gently for 5 minutes so the flavors combine. Season with salt and black pepper to taste. Serve hot, garnished with the cilantro.

FUSION PUMPKIN SOUP WITH COCONUT MILK AND GINGER

Steps:

• Pre-heat oven to 220 degrees celsius.
• Peel the sweet potato and wrap it in baking paper and then cover in foil so no paper is exposed.
• Place the sweet potato, garlic clove with skin on, onion with skin on and pumpkin (cut in half) with skin on in a non-stick roasting pan with a drizzle of olive oil.
• Roast in the oven till all tender. Approximately 45 minutes.
• Remove from the oven and once cooled remove the skin of the garlic, onion and pumpkin. Also removing foil and baking paper from the sweet potato.
• Place a drizzle of olive oil and all the roasted ingredients in a saucepan or dutch oven on the stove with medium heat.
• Add the remaining ingredients to the pot as well - stock, coconut milk, finely chopped ginger and chili and spices.
• Stir together and watch for 5 minutes.
• Once combined use a hand stick blender or similar to puree the ingredients.
• Enjoy!

BUTTERNUT PUMPKIN SOUP WITH GINGER AND COCONUT

Steps:

• Saute pumpkin, garlic, ginger and onion lightly in vegetable oil.
• Add stock (it should just cover the pumpkin). Bring to boil and cook gently for 15 minutes.
• Let cool slightly and puree in blender or food processor, or use your stick blender straight in the pot.
• Return to heat, add coconut cream, lemon juice, tomato paste and sugar.
• Simmer another five minutes.
• Season to taste with salt and pepper.
• Serve with lots of fresh, crusty bread.