Pumpkin soup with coconut milk: ultra creamy and easy
If you like it extra creamy, then you should try making your pumpkin soup with coconut milk. It's a brilliant tip for creaminess and a truly velvety consistency. My family absolutely loves this recipe.
Ingredients · Servings 4
- 1.2 kg Hokkaido pumpkin (use unpeeled)
- 1 piece of ginger (about the size of a thumb)
- 1 onion
- 2. Butter
- 800 ml vegetable broth
- 400 ml coconut milk (1 can)
- 100 ml orange juice
- salt and pepper
- Curry
Method · 35 min
- Halve the pumpkin, remove the seeds and cut the flesh into large cubes. Finely chop the ginger and onion.
- Heat butter in a large pot and fry pumpkin, onions and ginger for 5 minutes.
- Add vegetable stock, coconut milk, and orange juice, bring to a boil, and simmer over medium heat for 20 minutes, until the vegetables are soft. Now purée everything until smooth.
- Season the pumpkin soup with salt, pepper and curry.
If you like it extra creamy, then you should try making your pumpkin soup with coconut milk. It's a brilliant tip for creaminess and a truly velvety consistency. My family absolutely loves this recipe. And so do I, of course, it's so simple, quick, and delicious, just like my best pumpkin soup with coconut milk and ginger. Nothing else compares!
- Halve the pumpkin, remove the seeds and cut the flesh into large cubes. Finely chop the ginger and onion.
- Heat butter in a large pot and sauté pumpkin, onions and ginger for 5 minutes.
- Add vegetable stock, coconut milk, and orange juice, bring to a boil, and simmer over medium heat for 20 minutes, or until the vegetables are soft. Then purée until smooth.
Tip: Stir in the curry gradually and taste in between to ensure the seasoning is not too overpowering.