- Servings 6
- Preparation 20 min
- Cooking 25 min
Nutrition Per Serving
Calories: 170 kcal Protein: 3.6 g Fat: 10.9 g Saturated Fat: 8.3 g
Carbohydrates: 17.4 g Dietary Fiber: 3.5 g Sugars: 6 Cholesterol: 0 mg
Spiced Pumpkin Coconut Soup
Spiced Pumpkin Coconut Soup is a real culinary hit of Autumn! This sensational vegan recipe blends the comforting richness of pumpkin with the creaminess of coconut milk, elevating it to a whole new level of flavor and texture.
Embracing the earthy goodness of rutabaga, also known as the yellow turnip, pumpkin soup boasts a unique twist that enhances depth and taste. But hold on; this isn’t just any ordinary pumpkin soup; we’re taking it up a notch by infusing it with spices and fragrant herbs.
Ingredients in Pumpkin Coconut Soup
- One tsp. Of coconut oil or grapeseed oil
- One cooking onion or two leeks, chopped
- Three garlic cloves, finely chopped
- 500 grams of pumpkin, peeled and cut into cubes
- 300 grams of rutabaga yellow turnip, peeled and cut
- Red chili pepper, finely chopped to taste
- One carrot, peeled and chopped
- One tsp. of finely chopped fresh ginger
- Two and a half tsp. of baking soda
- 1 liter vegetable broth or water
- One can (400 ml) of coconut milk
- One tsp. of each thyme and basil (fresh or dry)
- Hemp seeds and pumpkin seeds for topping
- Salt to taste
Kitchen tools for Pumpkin Coconut Soup
How to Make Pumpkin Coconut Soup
- Begin by preparing all your ingredients. Peel and chop the pumpkin, rutabaga, carrot, onion (or leeks), and garlic as specified. Finely chop the red chilli pepper and fresh ginger.
- Heat coconut or grapeseed oil over medium heat in a large pot. Add the chopped onion (or leeks) and garlic, sautéing until they are soft and translucent, about 3-5 minutes. Stir in the red chilli pepper and fresh ginger, cooking for another minute until fragrant.
- Add the chopped pumpkin, rutabaga, and carrot to the pot. Stir well to combine with the aromatics.
- Sprinkle the vegetables with the baking soda and add salt to taste. Pour in the vegetable broth or water, ensuring the vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for about 25-30 minutes or until the vegetables are tender.
- Once the vegetables are tender, use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, you can transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
- Stir in the can of coconut milk, thyme, and basil. Gently heat the soup, but do not let it boil, for about 5 minutes to allow the flavors to meld.
- Ladle the soup into bowls. Drizzle coconut milk over each serving for a creamy touch. Sprinkle with hemp seeds and pumpkin seeds for crunch and added nutrition.
- Serve your Spiced Pumpkin Coconut Soup hot, accompanied by crusty bread if desired.
- Adjust the consistency: If the soup seems too thick, you can thin it out by adding more broth or water. Conversely, if it’s too thin, let it simmer slightly to reduce and thicken.
- Season to taste: Taste the soup and season with salt and pepper as needed. Remember, flavors can intensify upon standing, so it’s better to slightly under-season initially.
- Garnish creatively: Consider adding some garnishes to elevate the presentation and taste before serving. Fresh herbs like parsley or cilantro, raw or toasted pumpkin seeds, croutons, or a drizzle of olive oil can add a delightful touch.
Experiment with the recipe and adjust the flavors to suit your taste preferences. Enjoy your homemade pumpkin soup!
What Spices Go Well with Pumpkin Soup?
Pumpkin soup is delightful; many spices pair well with its flavors. Here are some of the best spices to use when making pumpkin soup:
- Cinnamon: This warm and aromatic spice is a classic choice for pumpkin dishes. It adds a subtle sweetness and complements the natural flavors of pumpkin beautifully.
- Nutmeg: Nutmeg has a slightly sweet and nutty flavor that pairs well with pumpkin. A little goes a long way, so use it sparingly to enhance the overall taste of the soup.
- Ginger: Ginger adds a zesty and slightly spicy kick to pumpkin soup. It complements the sweetness of the pumpkin and provides a pleasant warmth.
- Cloves: Cloves have a strong and distinctive flavor that adds depth to the soup. Use them sparingly, as their taste can be overpowering if used excessively.
- Allspice: Allspice is a versatile spice combining cinnamon flavors, nutmeg, and cloves. It adds warmth and complexity to pumpkin soup, enhancing its overall taste.
- Black pepper: A touch of freshly ground black pepper can provide a subtle heat and balance the sweetness of the pumpkin.
- Paprika: Smoked or sweet paprika can add a mild, earthy flavor to the soup. It can complement the natural flavors of pumpkin and provide a hint of smokiness.
- Bay leaves: While not a spice, bay leaves can infuse the soup with a subtle herbal note. Remember to remove them before serving.
- Adding red chili pepper to pumpkin soup can a be a delightful spicy kick! Popular options include red Thai chili peppers, cayenne peppers, or red jalapeños. Adjust the amount according to your desired level of spiciness.
Remember, the key to achieving a well-balanced flavor is to start with a small amount of each spice and adjust it according to your taste preferences. Enjoy experimenting with these spices to create a delicious pumpkin soup!