Coconut and Pumpkin Soup story
The autumn is in the air and it is time for our favorite Coconut pumpkin soup. It is a delightful blend of creamy pumpkin and rich coconut milk, often enhanced with a variety of spices and aromatic ( ginger, cumin and coriander). The base usually includes sauteed onions and garlic, which add depth and flavour.
Ingredients
1 pc butternut squash, chopped into large pieces
1 garlic clove, thinly sliced
75 g shallot onion, minced fine
3 pc kaffir lime leaves, fresh whole
400ml coconut milk
600 ml chicken stock
10g ginger
20g butter, diced
pumpkin seeds, toasted, seasoned
1/2 lime juice to taste
salt and pepper
pring of fresh coriander or micro cress
Method
Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and ginger, and cook for another 2 minutes until fragrant.
Add Pumpkin and Stock: Add the chopped pumpkin and stock to the pot. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the pumpkin is tender.
Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
Add Coconut Milk: Stir in the coconut milk and let the soup simmer for another 5 minutes. Season with salt and pepper to taste.
It is time to serve! Ladle the soup into bowls and garnish with fresh cilantro or parsley. Serve with lime wedges on the side for an extra burst of flavour.
Enjoy your creamy and flavorful Coconut Pumpkin Soup!