Creamy Pumpkin and Coconut Soup
Ingredients
- 1 small pumpkin, peeled and diced (about 2 cups)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can (400ml) coconut milk
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish
- Toasted pumpkin seeds for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté until fragrant, about 5 minutes.
- Add the diced pumpkin to the pot and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and coconut milk, then add the ground cumin, coriander, ginger, cayenne pepper, salt, and pepper. Stir to combine.
- Bring the soup to a simmer, then reduce the heat to low and cover. Let it cook for about 20-25 minutes, or until the pumpkin is tender.
- Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be careful as the soup will be hot.
- Taste and adjust seasonings if needed.
- Serve the creamy pumpkin and coconut soup hot, garnished with fresh cilantro and toasted pumpkin seeds.
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- Soups 34