Pumpkin Soup with Coconut Milk
Discover this delicious recipe for a creamy Pumpkin Soup with Coconut Milk and ginger. A heartwarming autumn experience. This delicious bowl of soup is packed with flavor and has a perfect creamy texture. And you can put it on the table quickly! I'm going to share this recipe with you!
Equipment
- immersion hand blender
Ingredients
- 1 tablespoon vegetable oil
- 1 onion medium sized, chopped finely
- 2 teaspoons fresh ginger grated
- 1 clove garlic squeezed
- 2 teaspoons curry powder
- 1 cup coconut milk
- 3 cups vegetable broth
- 1 cup carrots peeled and chopped coarsely
- ¾ cup pumpkin peeled, deseeded en chopped in 1 x 1 inch (2 x 2 cm) cubes
- salt and pepper at taste
Ingredients you need per step are listed below the step in Italic
Instructions
- Heat the oil in the pan and fry the onion for 3 minutes.1 tablespoon vegetable oil, 1 onion
- Add the ginger, garlic, curry powder and stir-fry for 1 minute.2 teaspoons fresh ginger, 1 clove garlic, 2 teaspoons curry powder
- Pour in the coconut milk and broth and stir well.1 cup coconut milk, 3 cups vegetable broth
- Then, add the pumpkin and carrot cubes.1 cup carrots, ¾ cup pumpkin
- Bring to a boil and turn the heat low.
- Simmer for 20 minutes until the vegetables are tender.
- With an immersion blender, purée the soup.
- Add salt and pepper to taste.salt and pepper
NOTES
1. Coconut milk: Coconut milk is used, which makes this soup creamy, but it is also a great alternative to cream, if you have a lactose allergy.
2. Onion and spices: Because the onion, garlic, ginger, and curry are fried, they get even more flavor. 3. Purée: The easiest thing to do is to use a hand blender to purée the soup. If you don't have one, use a regular blender and purée the soup in batches. 4. Pumpkin: Use a butternut squash or an orange pumpkin. 5. Vegetable stock: The best thing is homemade vegetable stock. If you don't have one, make one from a block. 6. Store leftovers Before storing, cool quickly back to room temperature.
2. Onion and spices: Because the onion, garlic, ginger, and curry are fried, they get even more flavor. 3. Purée: The easiest thing to do is to use a hand blender to purée the soup. If you don't have one, use a regular blender and purée the soup in batches. 4. Pumpkin: Use a butternut squash or an orange pumpkin. 5. Vegetable stock: The best thing is homemade vegetable stock. If you don't have one, make one from a block. 6. Store leftovers Before storing, cool quickly back to room temperature.
- Refrigerator: Store the pumpkin soup in an airtight container for two days.
- Freezer: Freeze the soup in a freezer container. It stays good for up to 2 months. Let thaw in the refrigerator.
- To reheat: Heat the soup over medium heat until warm and not boiling.
Nutrition
Calories: 126kcal | Carbohydrates: 8g | Protein: 1g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 499mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5128IU | Vitamin C: 5mg | Iron: 2mg
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