Pumpkin Soup with Coriander Paste
Elevate your autumn menu with this velvety Pumpkin Soup with Coriander Paste, a harmonious blend of creamy, earthy, and zesty flavors. Made with tender pumpkin, aromatic garlic and onion, and a touch of coconut milk for richness, this soup is pure comfort in a bowl. The homemade coriander paste—featuring fresh cilantro, lime juice, and a hint of cumin—adds a vibrant, herbaceous twist, perfectly balancing the hearty base. Topped with toasted pumpkin seeds for a delightful crunch and optional chili flakes for a gentle kick, this recipe is not only visually stunning but also irresistibly satisfying. Ready in just 45 minutes, it’s an ideal, gluten-free option for cozy dinner parties or weeknight meals that celebrate the warmth of fall.
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Recipe Information
Ingredients
- 800 g Pumpkin
- 2 tbsp Olive oil
- 1 medium Onion
- 2 large Garlic cloves
- 1 L Vegetable stock
- 200 ml Coconut milk
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 cup Fresh coriander (cilantro)
- 1 tbsp Lime juice
- 0.5 tsp Ground cumin
- 1 tbsp Water
- 2 tbsp Pumpkin seeds
- 0.25 tsp Chili flakes (optional)
Instructions
Peel the pumpkin, remove the seeds, and cut it into small cubes. Chop the onion and garlic finely.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
Add the pumpkin cubes to the pot and stir well to coat them in the onion and garlic mixture. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable stock and bring to a boil. Reduce the heat to a simmer, cover, and cook for 20 minutes or until the pumpkin is soft.
While the soup is simmering, prepare the coriander paste. In a food processor or mortar and pestle, combine fresh coriander, lime juice, ground cumin, and water. Blend or mash until it forms a smooth paste.
Once the pumpkin is tender, use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and puree, then return to the pot.
Stir the coconut milk into the pureed soup and season with salt and ground black pepper. Add chili flakes if desired for extra heat.
Toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes, stirring often, until they’re slightly golden and fragrant.
Serve the soup hot in bowls, drizzled with the coriander paste and topped with toasted pumpkin seeds.
Nutrition Facts
Calories |
1165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4893 mg | 213% | |
| Total Carbohydrate | 166.1 g | 60% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 61.5 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 6503 mg | 138% | |
*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.
