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–+ servings
creamy coconut pumpkin soup

Pumpkin Soup with Coconut Milk

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine Thai
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 sharp knife
  • 1 Cutting board
  • 1 Wooden spoon

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 kilogram pumpkin peeled and cubed
  • 400 milliliters coconut milk
  • 500 milliliters vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon lime juice
  • fresh cilantro for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and sauté until translucent, about 5 minutes.
  • Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.
  • Add cubed pumpkin and stir to combine with the aromatics.
  • Pour in coconut milk and vegetable broth, then season with salt, pepper, and cinnamon.
  • Bring the mixture to a boil, then reduce heat and simmer until pumpkin is tender, about 20 minutes.
  • Remove the pot from heat and let it cool slightly.
  • Carefully blend the soup until smooth using a blender or immersion blender.
  • Stir in lime juice and adjust seasoning if necessary.
  • Serve hot, garnished with fresh cilantro.

Notes

For a richer flavor, consider roasting the pumpkin before adding it to the soup. This will enhance the sweetness and depth of flavor. Adjust the consistency of the soup by adding more vegetable broth if you prefer a thinner soup. Always taste and adjust the seasoning before serving to ensure the perfect balance of flavors.
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