Name: Spiced Coconut Pumpkin Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 k pumpkin (or butternut-squash cut into cubes); 600 ml vegetable broth (or chicken broth); 250 ml coconut milk; 25 g ginger (cut in slices); 1 onion (cut into 4); 2 garlic clove; 2 tbsp apple cider vinegar; 2 tbsp olive oil; 1/2 tsp cumin powder; salt and pepper; pumpkin seeds (*optional)

Spiced Coconut Pumpkin Soup is an easy soup made with roasted pumpkin, coconut milk, ginger, cumin and garlic. Perfect to warm up before the winter comes.

Spiced Coconut Pumpkin Soup is a creamy, colourful and aromatic soup. To balance the sweetness of pumpkin and coconut milk, a bit of ginger and cumin will come to the rescue! The type of pumpkin used would preferably be a red Kuri or butternut squash, although any type would do. The roasting of the pumpkin pieces in the oven is what gives a pumpkin soup its kick! The smaller the pieces of pumpkin the more Maillard reaction (browning), and the more taste your soup will have.

Balancing the Sweetness

I saw so many pumpkin soups out there and many are on the sweet side of the spectrum. But there is nothing like a dinamic sweet and spicy or sweet and sour duo. The pumpkin’s sweetness is usually counter balanced with a spicy elements like; black pepper, hot peppers or ginger. A good soup is all about finding the balance between sweet and spicy.

A Chef’s Secret

A final touch of cider vinegar, in the end, helps also to unify all the elements of the soup. Like in most soups, a touch of sour vinegar is “a chef’s trick” to a great soup. Because don’t we all dig a sweet-and-sour combo??

Toppings

I’ve added a bit of extra coconut milk and pumpkin seeds to decorate the soup. Pre-made seeds but if you made your own roasted pumpkin seeds even better!

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Spiced Coconut Pumpkin Soup

5 from 1 vote

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings people

Calories 291

Spiced Coconut Pumpkin Soup is an easy soup made with roasted pumpkin, coconut milk, ginger, cumin and garlic. Perfect to warm up before the winter comes.

Ingredients

1 k pumpkin (or butternut-squash cut into cubes)
600 ml vegetable broth (or chicken broth)
250 ml coconut milk
25 g ginger (cut in slices)
1 onion (cut into 4)
2 garlic clove
2 tbsp apple cider vinegar
2 tbsp olive oil
1/2 tsp cumin powder
salt and pepper
pumpkin seeds (*optional)

Metric – US Customary

Instructions

Start by cutting into thick pieces the skinless pumpkin, add to a big bowl and season with oil, salt and pepper.
Add the pumpkin pieces to a baking sheet with the onion, garlic and ginger pieces.
Cook at 180°C (350F) for about 35-40 minutes or until lightly brown.
Add the cooked veggies to a blender.
Add the vegetable broth, coconut milk, vinegar and cumin.
Blend until smooth, if it’s too thick, add a little water.
Transfer to a pot, warm up a bit if needed.