How To make Pumpkin Soup with Coconut and Ginger

How to Make Pumpkin Soup with Coconut Milk - Recipe in description

Learn how to make pumpkin soup with a delicious coconut twist by following our video recipe.

Preparation time: About 30 minutes.
Difficulty: Normal
Calories per serving: Unspecified

Ingredients for 6 people:
800 g of pumpkin flesh, net (Hokkaido type)
600 g carrot, net
1 onion
5 cm of ginger
2 tablespoon of butter
1 litre of vegetable broth
500 ml of coconut milk
Salt and pepper
Soy sauce to taste
1 squeezed lemon.
Coriander leaves to garnish

Peel and dice the pumpkin, carrots, ginger and onion, then fry in butter (substitute with margarine if making it vegan). Pour the broth over them and cook for 15-20 minutes until tender. Then make a very fine purée, using a sieve if necessary. Add the coconut milk, season with salt, pepper, soy sauce and lemon juice to taste, and reheat. Garnish with coriander leaves and serve.

A quick, easy and exotic soup. The perfect dish on any menu. For this soup, I always use the variety Hokkaido since you don’t need to peel it. In Thailand, pumpkin soup is eaten with small shrimps as a snack.

Author: UlrikeM

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Roasted Pumpkin Soup Recipe

Today I'm sharing with you a recipe to make Roasted Pumpkin Soup. It's delicious and a super easy and healthy recipe to make. It's perfect for lunches and freezes well!

I've roasted the pumpkin because I think it gives the soup a lot more flavour than if you were to boil the pumpkin that is in a lot of other pumpkin soup recipes. This recipe is vegan vegetarian gluten free and diary free. It's low calorie and and an easy healthy recipe.

If you would like to see more healthy soup recipes then give this video a like and let me know in the comments down below!

A printable recipe will be linked on my website here

If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.

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EQUIPMENT

Chef Knife
Roasting Dish
Fry Pan
Blender

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RECIPE

1kg / 2.2 pounds Pumpkin
30 ml / 1 oz / 2 Tablespoon Oil
Salt & Pepper
1 Onion
3 Cloves Garlic
15 ml / 1 Tablespoon Ground Coriander Seeds
750 ml / 25 oz / 3 Cups Vegetable Stock

Preheat the oven to 180C or 350F. Remove the seeds from the pumpkin and slice into wedges. Place the pumpkin into a roasting dish and pour over 1 Tablespoon of oil and season with salt and pepper. Place into the oven to roast for 1-2 hours or until the pumpkin is soft and caramelised at the edges. Leave the pumpkin to cool while you prepare the remaining ingredients. Heat 1 Tablespoon of oil in a pan over medium heat. Slice the onion and add to the pan. Crush 3 cloves of garlic and slice thinly, add to the pan and cook for 10 minutes. You don't want to colour the onion just cook it until it is soft and clear. While the onion and garlic are cooking remove the pumpkin flesh from the skin. Use a spoon and scoop it out placing into a bowl. Add the ground coriander seeds to the onion and garlic, stirring until fragrant. Pour in 2 cups of the stock, reserving the last cup, and stir. Pour the stock mixture into a blender and top with the pumpkin. Blend until there are no lumps. If you would like the soup to be a thinner consistency add more of the stock. Pour into a bowl, garnish with cream and parsley and serve with crusty bread.

Serves 4

Calories 158 | Fat 8g | Protein 4g | Carbs 23g | Sugar 6g |
Sodium 661mg

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Camera & Lighting Setup Video -
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Editing - Final Cut Pro

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Thai Coconut Pumpkin Soup

Thai Coconut Pumpkin Soup is what you make when you want something exotic tasting with very little effort! Think - classic pumpkin soup with Thai Red Curry vibes. Love the beautiful coconut undertones. It's so good!

Recipe ⬇️⬇️⬇️ OR PRINT:

THAI COCONUT PUMPKIN SOUP

2 tbsp vegetable oil (or other oil)
1 brown onion, diced
2 garlic cloves, finely minced
3 tbsp Thai red curry paste, Maesri recommended
1.8kg/ 3.6 lb pumpkin or butternut squash – peeled, deseeded then chopped into 3cm / 1.2 chunks (~1.3 kg/2.6 lb)
2 1/2 cups vegetable stock, salt reduced (or chicken stock)
400ml/ 14 oz (1 can) coconut milk, full fat, best quality
1 tbsp fish sauce (sub light or regular soy sauce)
Garnishes (semi-optional): Coriander/cilantro, sliced red chilli, crispy Asian shallots

1. Heat oil in large pot over medium high. Cook onion and garlic for 2 min, then add the curry paste and cook for 2 minutes. Add pumpkin, stir for 2 minutes.
2. Set aside ¼ cup of coconut milk for drizzling. Put the rest of the coconut milk, stock and fish sauce in the pot, bring to simmer. Cook 8 minutes or until pumpkin is soft then blitz.
3. Ladle into bowls, swirl with coconut milk, top with garnishes! I dunked with store bought Malaysian roti (cook from frozen, SO GOOD!)

Thai pumpkin soup | Video recipe

Watch this video to see how to make this pumpkin soup infused with coconut milk and Thai flavours. Find the full recipe here:

Fresh pumpkin is simmered with coconut milk and fresh red chilli, lemongrass and garlic for a Thai-inspired soup that is sure to warm you up from the inside out.

Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:



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pumpkin soup recipe | how to prepare easy creamy pumpkin soup

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pumpkin soup recipe | how to prepare easy creamy pumpkin soup with detailed photo and video recipe. perhaps one of the healthy, easy and most popular soup recipes prepared within minutes with roasted pumpkins. it is basically prepared with just three main ingredients including the juicy pumpkin, garlic and fried onions. it is perfect staple food for the upcoming winter season.

pumpkin soup recipe | how to prepare easy creamy pumpkin soup with step by step photo and video recipe. the recipe is very simple and is prepared by roasting the pumpkin and some onions. it is followed by grounding the roasted veggies into thick batter. later it is topped with fresh cream and served.

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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