Pumpkin Soup with Coconut Milk Recipe

Ingredients:

• 1 medium pumpkin (around 2-3 lb)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can of coconut milk (13.5 oz)
• 4 cups of vegetable broth
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp nutmeg, ground
• 1/2 tsp cinnamon, ground
• 1/4 tsp cayenne pepper
• Chopped parsley or cilantro for garnish

Instructions:

1. Cut the pumpkin into pieces, peel them, and remove the seeds.
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is softened, around 5 minutes.
3. Add the ginger, nutmeg, cinnamon, and cayenne pepper. Cook for another minute, stirring occasionally.
4. Add the pumpkin and vegetable broth to the pot. Bring to a boil and then reduce the heat to a simmer. Let the soup simmer for around 20 minutes, or until the pumpkin is soft.
5. Add the can of coconut milk to the pot. Stir it in and then let the soup simmer for another 5-10 minutes.
6. Remove the pot from the heat. Using a hand-held immersion blender, blend the soup until it is smooth. Alternatively, transfer the soup to a blender and puree it in batches, then return it to the pot.
7. Taste the soup and add salt or any additional seasonings as necessary.
8. Serve the pumpkin soup hot, garnished with chopped parsley or cilantro.

Verdict:

This pumpkin soup with coconut milk is rich, creamy, and full of flavor. The combination of pumpkin, spices, and coconut is both comforting and exotic. It’s a perfect soup for fall or winter and can be served as a starter or a main dish with a salad or bread.

Serving suggestions:

• Serve the pumpkin soup with crusty bread or croutons, or top it with a dollop of sour cream or plain Greek yogurt.
• You can also add some protein to the soup, such as cooked chicken, shrimp, or tofu.
• If you prefer a thinner soup, add more vegetable broth or coconut milk until you reach the desired consistency.