Roasted Pumpkin And Coconut Water Soup Food

ROAST PUMPKIN & COCONUT SOUP

Steps:

• Pre-heat oven to 180 degrees Celsius.
• Place pumpkin into a lined baking dish with 1 tablespoon coconut oil and cook for 1 hour. Set aside.
• Heat 2 tablespoons coconut oil in a large saucepan on moderate heat and add onion and cook until onion is soft (approx 5 minutes). Add garlic and ginger and cook for an 1 minute. Add pumpkin, stock, coconut milk, coconut sugar and sea salt and stir to combine. Bring to the boil and then simmer for 20 minutes.
• Either add to a blender or use a stick blender and blend until pureed

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:

• 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.

ROAST PUMPKIN SOUP WITH THAI FLAVOURS AND YOUNG COCONUT

Steps:

• 1. Preheat your oven to 160C fan-forced or 180C conventional. 2. Rub the pumpkin and onion with olive oil, season with salt and pepper and roast for one hour, or until cooked. Scoop out the pumpkin flesh once cool enough to handle. 3. In a wide-based pot, add the coconut oil, roasted onions, garlic and chilli and cook for three minutes, stirring. Add the tom yum paste and cook for a further minute. Add the pumpkin flesh, fish sauce, coconut water, water and sugar, bring to the simmer and cook for 20 minutes. 4. Add the lime juice and puree with a stick blender. Adjust the seasoning to taste with a little more fish sauce, if needed. Serve with pieces of young coconut flesh (if using), coriander leaves, a drizzle of coconut cream and a sprinkling of prawn floss. Tips: 1. To make prawn floss, pound out some dried shrimp in a mortar, or blend, until powdery. 2. This soup freezes well. Once reheated, check the seasoning and freshen with some lime juice. 3. High-quality vacuum-packed crabmeat is available at many fishmongers. Simply drain, gently warm through and serve on the soup.

DELICIOUSLY ROASTED PUMPKIN SOUP RECIPE

Steps:

• Preheat oven to 350F.
• Place diced pumpkin and quartered onion into a bowl.
• Add the olive oil, cumin, coriander, black pepper and salt into the bowl and toss until it is evenly mixed.
• Place the pumpkin and onions onto a baking tray and bake in preheated oven for 20-30 minutes until the pumpkin starts to darken.
• Take the tray out of the oven and let it cool slightly, about 5 minutes.
• Now add the roasted pumpkin and onion into a food processor or blender jar with 1 cup water. Process it until it is smooth.
• Place the smooth mixture into a large pan and add the remaining water or vegetable stock. Mix together.
• Let it simmer on low heat for about 10-15 minutes.
• Add in the cream (or coconut milk) and let it simmer for few more minutes, about 3 minutes.
• Serve the pumpkin soup warm.

ROASTED PUMPKIN SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
• Bake in preheated oven 40 minutes, until soft but not blackened.
• In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
• Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

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.

THAI PUMPKIN SOUP WITH COCONUT MILK {VEGAN}

Steps:

• Remove the roots and stalky ends from the coriander. Wash the leaves and dry in a salad spinner or paper towel before roughly chopping. Wash the roots and stalks well to remove any dirt clinging to the roots. Shake off any water and finely chop.
• Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.
• Add the ginger, lemongrass and coriander roots and stalks. Cook until the stalks become soft before adding the pumpkin.
• Toss the pumpkin in the oil and cook for 5 minutes. Add the vegetable stock and bring to a boil before reducing the heat to lower. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
• Pour the soup into a blender and blend until smooth. Add most of the chopped coriander (cilantro) leaves reserving some to garnish the soup. Blend until the soup is speckled with flecks of green.
• Return to a clean saucepan and add the coconut milk. I like to only add half the milk, reserving the rest for garnish. Serve with shaved coconut, the remaining coriander (cilantro) leaves and chilli.

CREAMY ROASTED PUMPKIN SOUP

Steps:

• Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds (you can roast the seeds if you'd like-see note-but you won't need them for this recipe).
• Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
• Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.
• Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.
• While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden and making little popping noises. You want them to be nice and toasty, but not burnt. Transfer pepitas to a bowl to cool.
• Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. You can use an immersion blender to blend this soup in the pot. I prefer to use my stand blender, which yields the creamiest results-working in batches, transfer the contents of the pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the blender's lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer the puréed soup to a serving bowl and repeat with the remaining batches.
• Taste and adjust if necessary (I thought the soup was just right as is, but you might want to add more coconut milk for extra creaminess/milder flavor, or maple syrup to make it a little sweeter).
• Ladle the soup into individual bowls. Sprinkle pepitas over the soup and serve. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.

THAI PUMPKIN AND COCONUT CREAM SOUP

Steps:

• In a saucepan, combine the pumpkin, stock or water, ginger, and lemongrass. Cover, bring to a boil, reduce the heat to medium-low, and simmer until the pumpkin is very tender, about 12 minutes. Add the scallions and cook briefly.
• Transfer the contents of the saucepan to a blender or food processor and process until the soup is partially puréed. Pour in half of the coconut cream and process until smooth.
• Rinse the saucepan and pour the purée into it. Add half of the remaining coconut cream. Season with salt and pepper and heat through without allowing the soup to boil. Taste and adjust the seasoning and squeeze in lime or lemon juice.
• If using the kaffir lime leaves, fold them in half and, using a sharp knife, trim away the hard central rib. Cut the leaves into threadlike shreds. Ladle the soup into bowls, add the remaining coconut cream, forming a swirl on top of each bowl, and garnish with the lime leaf or zest.

ROASTED THAI PUMPKIN SOUP (LOW FAT)

Steps:

• Bake whole butternut pumpkin, without seeds but with skin on and cut into portions, in 180 deg C (350 deg F) oven until soft, about 20 minutes.
• Peel and seed the half Kent pumpkin and cut into small portions.
• Sauté onions, garlic and chilli in a little olive oil (or chicken stock, if you want less fat) in a large pan.
• Add chicken stock, the kent pumpkin, the spices, herbs and pepper & salt and simmer until soft - remove star anise.
• Scrape off roasted pumpkin from skin and add to other ingredients then blend all until smooth.
• Mix in skim evaporated milk and essence, more stock may be needed if soup is too thick, re-heat.

COCONUT PUMPKIN SOUP

Steps:

• Cut the young coconut, put the young coconut water and the young coconut meat into a food processor to make coconut milk, about 200ml
• Peel the pumpkin and cut into small pieces, then steam it in water
• Peel the pumpkin and cut into small pieces, then steam it in water
• Leave 200ml coconut milk in the cooking machine, add the steamed pumpkin, add a little crystal salt and pepper, and beat well.

ROASTED PUMPKIN SOUP

Steps:

• Preheat the oven at 200xb0C.
• Toss the peeled and cubed pumpkin in 2 tsp coconut oil, salt, pepper and rosemary. Arrange in a single layer on a baking tray lined with parchment paper.
• Place the whole garlic cloves in a small piece of tin foil. Rub a few drops of oil. Wrap foil tightly over garlic and place in a corner of the same baking tray.
• Bake / roast this for 30-40 minutes until pumpkin cubes are tender (ready when a fork passes through the cubes without much resistance).
• Meanwhile, heat 2 tsp oil in a pan. Sautxe9 the onion and ginger slices with a pinch of salt, on medium heat, until onion is soft. This will take around 7 minutes. Add 200 ml water and 100 ml coconut milk.
• To this, add the roasted pumpkin cubes. Squeeze out the pulp from the roasted garlic cloves into the pan. Discard the rosemary sprigs from the baking tray.
• Cover and simmer for 5-7 minutes.
• Once cool enough, blend to a smooth puree with 100 ml of water.
• Return to the pan, add 1/4 tsp ground turmeric, freshly grated nutmeg, 1/2 tsp salt (after you have tasted it). You can thin it with some water at this stage to get the desired consistency. Simmer for 2 minutes.
• Divide between 2 soup bowls.
• Garnish with a swirl of coconut milk, croutons, fresh rosemary and edible flowers.

COCONUT CURRIED PUMPKIN SOUP

Steps:

• Melt butter in a large saucepan over medium heat.
• Cook onion until softened, about 5 minutes.
• Add garlic, curry, salt, and pepper and cook 1 minute more.
• Add broth, water and puree; mix well. Reduce heat to low.
• Cook, stirring occasionally, for 20 minutes.
• Stir in coconut milk.
• Puree soup in blender in several batches until smooth. Return to saucepan.
• Reheat and serve.