Pumpkin Cream with Coconut Milk, Roasted Seeds and Chilli

Ingredients:

• 1 kg pumpkin, peeled and chopped into small chunks
• 400 ml can coconut milk
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1/2 tsp chilli powder
• 1/4 tsp nutmeg
• Salt to taste
• 2 tbsp roasted pumpkin seeds
• 1 tbsp chilli flakes
• Coriander leaves for garnish

Instructions:

1. Place pumpkin chunks in a large saucepan and cover with water. Bring to boil and simmer until pumpkin is soft and tender.
2. Drain the water and transfer the cooked pumpkin to a blender. Add coconut milk and blend until pumpkin is pureed and smooth.
3. Heat olive oil in a saucepan and add garlic, ginger and chilli powder. Cook for 1 minute until fragrant.
4. Add the pumpkin puree to the saucepan and stir to combine with the spices.
5. Add nutmeg and salt to taste. Cook for 5 minutes until the soup is hot and bubbly.
6. In a small skillet, add pumpkin seeds and chilli flakes. Roast for 1-2 minutes until seeds are golden brown.
7. Ladle the hot pumpkin cream soup into bowls and sprinkle the roasted pumpkin seeds and chilli flakes on top.
8. Garnish with fresh coriander leaves and serve hot.

Verdict:

This creamy pumpkin soup with a hint of coconut milk and chilli is the perfect comfort food on a cold fall evening. The roasted pumpkin seeds add a crunchy texture and the chilli flakes give it a spicy kick. This pumpkin cream soup is simple to make and is perfect for a quick weeknight dinner!

Serving Suggestions:

• Serve with crusty bread or rolls for a hearty meal.
• Add a dollop of sour cream or Greek yogurt for a creamy finish.
• Pair with a green salad or grilled vegetables for a balanced meal.
• Enjoy as a starter or a main course – it’s versatile and satisfying!