Pumpkin and Coconut Soup
Indulge in the creamy, comforting goodness of Pumpkin and Coconut Soup, a vibrant blend of roasted pumpkin, rich coconut milk, and warm, earthy spices like cumin and coriander. Perfectly balanced with a hint of ginger and optional chili flakes for a gentle kick, this velvety soup is both nourishing and bursting with flavor. The caramelized sweetness of oven-roasted pumpkin pairs beautifully with the aromatic spices, while a touch of fresh lime juice and cilantro brightens every spoonful. Ready in under an hour and effortlessly gluten-free and vegan-friendly, this wholesome dish is ideal for cozy weeknight dinners or elegant starters. Garnish with a swirl of coconut milk for an extra touch of indulgence!
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Recipe Information
Ingredients
- 800 grams Pumpkin (peeled, deseeded, and cubed)
- 400 ml Coconut milk
- 500 ml Vegetable stock
- 1 medium Onion (finely chopped)
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Ginger (grated or finely chopped)
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoons Chili flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 whole Lime (for garnish)
- 2 tablespoons Fresh cilantro (for garnish, optional)
Instructions
Preheat your oven to 200°C (400°F).
Spread the cubed pumpkin on a baking tray. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
Roast the pumpkin in the oven for 20-25 minutes or until soft and slightly caramelized, then set aside.
In a large pot, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the garlic, ginger, ground cumin, ground coriander, and chili flakes (if using). Cook for 1-2 minutes until fragrant.
Add the roasted pumpkin to the pot. Stir well to coat the pumpkin with the spices.
Pour in the vegetable stock and bring to a gentle boil. Reduce the heat and let it simmer for 10 minutes.
Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
Stir in the coconut milk, reserving a few tablespoons for garnishing if desired. Simmer for another 5 minutes, then adjust the seasoning with salt and pepper to taste.
Serve hot in bowls with a drizzle of coconut milk, a squeeze of fresh lime juice, and a sprinkle of chopped cilantro if desired.
Nutrition Facts
Calories |
891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3630 mg | 158% | |
| Total Carbohydrate | 141.4 g | 51% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 64.5 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4332 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
