How To make Pumpkin Soup with Coconut and Ginger

Coconut Pumpkin Soup | Easy Healthy Soup Recipe

Coconut Pumpkin Soup by Chef Vineet Bhatia

Serves 6

Ingredients:
1kg pumpkin/butternut squash, cut into ¾ inch cubes
½ white onion, roughly chopped
3 cloves garlic, sliced
1 ½ teaspoon red chilli powder
Salt
Water, enough to submerge the pumpkin
125ml coconut milk

To garnish
Coconut flakes

Mustard Caviar
Heat 1 tablespoon on vegetable oil and add 1 teaspoon of mustard sees. As soon as the mustard seeds begin to pop, remove the pan from the heat aside to cool the seeds and the oil. Spoon the seeds on the soup.

Method:
Place the pumpkin, onion, garlic, salt, red chilli powder and water in a pot.
Bring the liquid to a boil and then simmer for 15 minutes or till the pumpkin is cooked, pierce a knife tip to check if it cuts the pumpkin easily. Add coconut milk and a little salt, bring to a boil.
Remove the pot from the heat, cool for 5 minutes and puree the pumpkin with an immersion blender till smooth, check the seasoning.

Pour in a soup bowl and garnish with coconut flakes and mustard caviar.


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Quick and Easy Pumpkin Ginger Soup Recipe

In this video I will show you how I make this creamy delicious flavorful pumpkin soup.
Complete the soup with thyme or rosemary, this soup also goes well with coconut cream!



Ingredients:

Pumpkin
Water
Salt
Chicken or vegetable stock
Ginger
Fresh pepper
Onions
curry powder



On a medium fire heat some water, add the chopped onions. And add enough water to cover the onions, let the onions cook until their soft.
Add two tablespoons of curry powder.
Cut the pumpkin in cubes and add it to the pan.
Now add the chicken or vegetable stock and a few slices of fresh ginger.
Let the pumpkin cook until tender.
Puree the vegetables in with a hand blender of in a regular blender.
When using a blender make sure to uncover the lid so that the steam can escape, you can cover it with a towel to avoid spilling.
After the vegetables are blended transfer the soup back into the pan and add salt if needed.


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Butternut Squash Soup With Coconut Milk

Butternut Squash Soup With Coconut Milk is one of my favorite fall recipes or one of my favorite winter recipes. This easy butternut squash soup recipe is quick and easy but has a ton of flavor because the butternut squash is roasted giving the dish a complex flavor. I used to work in an indian restaurant and the chef added coconut milk to the soup and the flavors pair very well together so this is almost like a butternut squash soup indian recipe or indian style. My butternut squash soup recipe is healthy because I cut out the heavy cream however it tastes like comfort food. My wife says its better than the butternut squash soup from panera bread. If you wish to make this butternut squash soup recipe vegan simply replace the chicken stock with vegetable stock and just leave out the butter. Cooking the butternut squash in the oven is perfect but you can use a crockpot as well. I love to make this butternut squash soup for thanksgiving as its a perfect vegetable option for a thanksgiving side dish. Using a vitamix gives the healthy butternut squash soup a perfect velvety texture. So let me show you how to make butternut squash soup with coconut milk it really is tasty and such an easy recipe to make.

Butternut Squash Soup With Coconut Milk Recipe
-4 pounds butternut squash-
-1 white onion diced-
-5 cloves garlic chopped-
-3 tablespoons olive oil-
-1 tablespoon unsalted butter-
-1 can coconut milk-
-2 tablespoons maple syrup-
-1 quart chicken stock or vegetable stock-
-Aleppo pepper for garnish plus more coconut milk-

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Easy Pumpkin Soup with Coconut Milk and Ginger #fallrecipes #soup #challengebutter #pumpkin

Here is an easy pumpkin soup recipe! Easy to make and tastes even better when you eat it the next day.

What you will need:
4 tbsp of butter
1lb can and a 15 oz can of pumpkin puree
1 can of coconut milk
1 small yellow onion chopped
1 heaping tbsp of chopped garlic
1 heaping tbsp of chopped ginger
3 1/2 cups of chicken broth (I used 3 1/2 cups of water and 3 chicken boullion cubes)
Salt
Red Pepper

Start by melting butter in a pot. Throw in onions.
Cook for a few minutes.
Add garlic and cook for a minute.
Add salt and red pepper.
Add ginger and cook a minute or two.
Add pumpkin puree.
Add broth or water if using boullion cubes.
Stir.
Add Coconut milk, stir in, and cook for about 10-15 minutes.
You can puree it more if you would like, as you could see I did.
Serve and enjoy.
Thank you!

Items used in the video:
Dutch oven:
Cuisinart Hand Blender:
Wooden spoons:
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roasted butternut squash soup #soup #recipe #vegan #souprecipe #shorts #cooking

A delicious creamy vegan butternut squash soup recipe with turmeric, ginger and coconut milk. This recipe is so healthy, and comes together effortlessly by roasting the vegetables, and then pureeing into the most perfect soup!

The full step by step recipe can be found here:

The BEST Creamy Pumpkin Soup with a little Asian twist! Creamy Miso Pumpkin Soup - Marion's Kitchen

The best, most creamiest pumpkin soup with a couple little Asian additions...miso, sichimi togarashi and a drizzle of coconut cream. This is one creamy pumpkin soup recipe you'll fall in love with ... and the soup itself is dairy-free (just skip the grilled miso cheese toast bit).

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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.