Spicy Pumpkin Soup Recipe With Coconut Milk Food

SPICY COCONUT AND PUMPKIN SOUP

Steps:

• Mince or grate the ginger using a fine-holed cheese grater. Finely dice the onion and mince the garlic. Add the ginger, garlic, and onion to a pot with the olive oil and sauté over medium-low heat until soft and transparent (about 5 minutes).
• Add the cumin and red pepper to the pot. Stir and cook for about 1-2 minutes to allow the spices to toast just slightly.
• Add the pumpkin purée and coconut milk to the pot and stir to combine. Add the chicken broth and stir to combine again. Turn the heat up to medium and allow the soup to heat through. Once heated, taste and add salt and pepper to your liking (I added 1/4 tsp salt and 10 cranks of the pepper mill).
• Rinse the cilantro, pull the leaves from the stems, and then give them a rough chop. Stir in a handful of the chopped cilantro just before serving. If you want a smooth soup with no chunks of onion, use an immersion blender prior to adding the cilantro.
• If desired, garnish each bowl with 2 Tbsp plain yogurt, a drizzle of sriracha, and a sprinkle of pepitas.

VEGAN PUMPKIN SOUP WITH COCONUT MILK

Steps:

• Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add pumpkin, red bell pepper, and ginger; cook until softened, 5 to 8 minutes. Stir in curry paste and cook for 1 more minute. Pour in vegetable broth and bring to a boil. Reduce heat and cook until pumpkin and bell pepper are soft, about 25 minutes.
• Cut corn kernels off the cob; add to the pot with coconut milk. Cook an additional 5 minutes; season with lemon juice, salt, and pepper. Sprinkle with Thai basil before serving.

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.

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.

SPICY THAI STYLE PUMPKIN SOUP WITH COCONUT

Steps:

• In a large saucepan drizzle a small amount of extra virgin olive oil and bring pan to a medium heat.
• Add chopped brown onions and saute until tender and translucent.
• Add curry paste to the pan and stir until fragrant.
• Add diced pumpkin, stock and cashews and stir to combine. Bring to a medium heat and place the lid onto simmer. Stir every 5 minutes until pumpkin is soft and tender and breaks apart easily.
• Pour in the coconut milk and turn the heat to low, allowing to simmer for a further 5 minutes.
• Turn off the heat and remove pot from the element. Use a stick blender to blend the soup until smooth and creamy. Alternatively, once luke warm, transfer soup to a blender and blend on high until smooth and creamy.
• Serve warm topped with roughly chopped toasted cashews and a drizzle of coconut milk.

SPICY PUMPKIN SOUP

Steps:

• Heat oil in a 3-qt saucepan.
• Add garlic, chili powder and cumin.
• Stir over medium heat for 1 minute.
• Add broth, increase heat then stir in chick-peas, pumpkin, corn and salsa.
• Bring to a boil the reduce heat and simmer for 10 minutes to develop flavors.
• Ladle into soup bowls and garnish with cheese and sour cream, if desired.

SPICY PUMPKIN SOUP

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
• Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
• When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.