Reviews (2)
7
Prepared by: Katerina
09/17/2019 Cooking time: 45 min
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I’m sharing my recipe for pumpkin cream soup with coconut milk. We're used to using regular cream for soups, but coconut milk goes so much better with pumpkin!
Pumpkin puree soup with coconut milk recipe
Ingredients
- 1.3-1.5 kg of ripe pumpkin, peeled and seeded (I have the Butternut variety).
- 500 ml chicken broth.
- 2-3 cloves of garlic.
- 2 medium onions.
- A piece of ginger root about 3 cm in size.
- 0.5 teaspoon ground coriander.
- 2 teaspoons curry.
- 1 teaspoon ground hot red pepper.
- 3 tablespoons olive oil.
- 400 ml coconut milk.
- Dried hot red pepper (I used my own dried cayenne).
- Salt.
How to cook
Peel the onion and cut into cubes. Peel and coarsely chop the garlic. Wash the pumpkin, peel and cut into small cubes. Heat olive oil in a frying pan, lightly fry the onion and garlic in it. Add pumpkin, fry, stirring, for 2-3 minutes, making sure nothing burns, otherwise the taste of the soup will be hopelessly spoiled. We grate the ginger and send it to our friends to be fried.
Fry everything together for another minute, season with ground coriander, curry and hot pepper. Bring the chicken broth to a boil, add the pumpkin “roast” with spices, and add a little salt. If you have a pan with a non-burning coating, you can fry it immediately and then pour the broth over the contents. Bring the soup to a boil, reduce heat, and simmer until the pumpkin is tender. The process took me 20 minutes.
Place the contents of the pan into a stationary blender and blend thoroughly. Add coconut milk, once again properly, without being lazy, process the pumpkin mixture. Heat, season with salt and serve the soup hot, sprinkled with chopped rings of dried cayenne pepper and herbs.
My comments
- A stationary blender produces a more delicate creamy consistency. It would be more correct to call the soup not even puree, but cream soup - it turns out so silky.
- Yes, it turns out to be breathtakingly spicy and incredibly spicy. I do not recommend making this pumpkin soup without coconut milk. It magically regulates the balance of spicy spices and tender texture. The spicy one becomes less hellishly “baking”, and the tender pumpkin puree seems even more tender.
- You can remove the spice, add cream, but then it will be...
- My verdict: Harmonious, delicious autumn-winter pumpkin soup. It copes well with the blues and looming symptoms of depression, tested!
Now it is with special pleasure that I present to you my favorite - creamy pumpkin soup with shrimp. In Thailand, the soup is prepared with dried shrimp, but we are not fans of authenticity; we will make do with ice cream.
Pumpkin cream soup with shrimp and coconut milk
Ingredients
- One pumpkin (about 1 kg).
- 15 large frozen shrimp in shell.
- 300 ml water.
- 1 medium onion.
- 1 clove of garlic.
- 400 ml coconut milk.
- Fresh ginger (root 3-4 cm).
- 4 tablespoons olive oil.
- 0.5 teaspoon chili powder.
- Lemon juice.
- Salt.
- Parsley.
Pumpkin and pea soup with milk
A dish with pumpkin and peas is a good source of fiber and potassium, which ensures the proper functioning of all cells in the body.
Ingredients:
- Peas – 220 g
- Pumpkin – 500 g
- Milk – 100 ml
- Salt, pepper, paprika, nutmeg - a pinch
- Vegetable broth – 500 ml
- Parsley - for decoration
Preparation:
Peel and cut the pumpkin. Boil in a separate pan until soft.
Boil the peas in another saucepan. When ready, drain the water, add spices, broth and cook until done.
Add soft pumpkin. Beat everything with a blender. Add milk and boil for 1-2 minutes. The finished dish can be decorated.
Oriental pumpkin soup with coconut milk
Pumpkin soup with coconut milk
Today I am giving a new recipe just for those who are fasting. Well, for everyone else too, of course, the soup is delicious, you can cook it successfully outside of fasting
