Ready in 45 minutes
I adapted and translated this Pumpkin Coconut Soup recipe from a German recipe I found. Makes a smooth and tasty soup. I liked the addition of coconut milk but I have to admit I like the flavor of traditional butternut squash soup better - but if the idea of coconut milk & cumin appeal to you, definitely try this one.
"I sautéed the garlic and onions before and used pumpkin I had from the previous season, roasted and puréed. The cumin was very prominent, would do half the amount, and I like the suggestion of ginger and I would add either nutmeg or dash of clove to accent the pumpkin more. Hubby could smell cumin and likened it with chili:/ but defiantly worth another go!!"- FoodieSarah3
Top-ranked recipe named "Pumpkin Coconut Soup"
1. Cut open pumpkin, discard seeds, stringy stuff and peel. Cut into approximately 1 inch pieces. Peel onion and cut into rings.
2. Put pumpkin, onion, garlic, cumin, broth and water in a large pot and bring to a boil. Cover and simmer for 20 minutes, or until pumpkin is tender.
3. Process in batches in a blender. You may also use a hand blender, but a normal blender will result in an even smoother soup.
4. Return to pot on stove. Add coconut milk and lemon juice, heat on medium heat while stirring occasionally. Taste and add salt as desired.
5. Serve garnished with leftover coconut milk and scallions.
Valerie411 4 months agoVery tastey! Used puréed pumpkin and made it much easier!
FoodieSarah3 7 months agoI sautéed the garlic and onions before and used pumpkin I had from the previous season, roasted and puréed. The cumin was very prominent, would do half the amount, and I like the suggestion of ginger and I would add either nutmeg or dash of clove to accent the pumpkin more. Hubby could smell cumin and likened it with chili:/ but defiantly worth another go!!
Jaiho 8 months agoFor some it may be an acquired taste. I added two tablespoons of Garamasala. It contains all of cumin and some. I used cream of coconut, about half cup. Gives it a nice accent plus two tablespoons of puree of ginger. Quite the touch. Love this recipe! Invites loved it too.
Shawna23 10 months agoI added curry powder and 2 tbls. Of butter. My husband said it was too thick so I added 2 more cups of chicken broth and a cup of water. I also used canned pumpkin instead of fresh. I didn't care for it but my husband loved it!
MedicD 3 years agoI made this the other night and it wasn't so good, tasted like pumpkin chunks with a little extra sweet. Id blame it more on my abilities than the recipe though.
CCheryl 3 years agoexcellent photo too, all your photos are incredible, keep um comin thanks, CCheryl
kindalikeachef 3 years agoIt was okay. Next time I would roast the pumpkin, never again will I waste my time peeling a pumpkin, and the scoop the flesh out and puree. I would also take the onion, garlic and spices and probably a leek or shallot and cook in butter before combining. Simple things that could have made it taste a whole lot better. And in the case of the pumpkin, it would have been a whole lot faster and easier.
Deege 3 years agoThis makes a lovely creamy yellow soup, the perfect recipe to welcome in the autumn weather
thirstymeg 3 years agoUsed this recipe for my first ever attempt at making Pumpkin Soup. Tasted great without the coconut milk - couldnt imagine it being any better, but added the coconut milk and soup was absolutely divine! Thanks so much for positing this recipe. Now just gotta see how well it freezes/reheats.
Normina 4 years agoThis recipe was great and easy. I would definitely make it again. I added 2 tablespoons of butter to the soup and it really gave it that little extra something!