Pumpkin Soup With Coconut Milk
Pumpkin soup with coconut milk is a comforting homemade soup. This vegan pumpkin soup is perfect to have during the winter season. This soup made with pumpkin is super easy to make and is very healthy. Best part is that it gets ready in 30 minutes. This is a perfect pumpkin soup to make for Thanksgiving and Halloween.
Servings 4 People
Ingredients
- 250 gm pumpkin or 2 cups pumpkin, peeled and chopped
- ½ cup coconut milk
- 1 medium sized onion julienned
- 1 tablespoon garlic minced
- ½ tablespoon ginger peeled and minced
- 1 teaspoon black pepper powder
- To taste salt
- 3 cups water or vegetable stock
- 1 teaspoon oil
Instructions
- Heat a large saucepan or Dutch oven and add oil.
- After oil gets heated, add onion and sauté till it turns pinkish.
- Add garlic and stir. Let the aroma from garlic go away.
- Add ginger and chopped pumpkin and cook for 5 minutes.
- Add water or stock water and cook till pumpkin becomes soft and tender.
- Add black pepper powder and mix well.
- After pumpkin cools down completely, add it to a mixer or blender and blend till you get smooth puree. You can even use a hand blender to make pumpkin puree.
- Heat the utensil again, pour the pumpkin puree.
- Add coconut milk and simmer for 10 minutes on medium to low flame.
- Add salt to taste, stir and switch off the heat.
- Garnish with coconut milk and pumpkin seeds.
Notes
- You can add milk or cream instead of coconut milk.
- Garnish with pumpkin seeds and coconut milk.