VEGAN PUMPKIN SOUP WITH COCONUT MILK
A girlfriend of mine gave me this recipe and was raving about it. After I tried it out I wholeheartedly agree - this is my new favorite pumpkin soup. It's made with coconut milk which gives it a delicious subtle flavor and it's vegan to boot!
Provided by Marianne
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add pumpkin, red bell pepper, and ginger; cook until softened, 5 to 8 minutes. Stir in curry paste and cook for 1 more minute. Pour in vegetable broth and bring to a boil. Reduce heat and cook until pumpkin and bell pepper are soft, about 25 minutes.
- Cut corn kernels off the cob; add to the pot with coconut milk. Cook an additional 5 minutes; season with lemon juice, salt, and pepper. Sprinkle with Thai basil before serving.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 24.4 g, Fat 18.3 g, Fiber 4.7 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 278.6 mg, Sugar 6.3 g
PUMPKIN SOUP WITH COCONUT MILK
The spices in this soup really marry up well and make this the tasty, flavorful soup it is. I can guarantee you will impress even the fussiest of eaters. If you can use organic vegetables, the soup will have a glorious color and taste more intense. Most people cannot tell that you have used coconut milk instead of cream. This makes it not only taste good, but full of all the health benefits of the coconut. Add a dollop of plain Greek yogurt or some chopped parsley, or drizzle with good quality, cold-pressed extra virgin olive oil. Enjoy and taste the golden color of the sun!
Provided by Pip
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h5m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
- Bake in the preheated oven until soft, about 45 minutes.
- While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
- Bake in the preheated oven until soft, 30 to 40 minutes.
- Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
- Puree soup using an immersion blender until smooth.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 25.3 g, Cholesterol 3 mg, Fat 28.2 g, Fiber 4.8 g, Protein 4.8 g, SaturatedFat 19.3 g, Sodium 867 mg, Sugar 6.7 g
PUMPKIN-COCONUT SOUP
Thai food lovers will go crazy for this soup. It has a deep flavor from the combination of onion, coconut milk and spices. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 12 servings (3-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.
Nutrition Facts : Calories 91 calories, Fat 5g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 556mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
SILKY COCONUT-PUMPKIN SOUP
This is a great soup that can be served with Asian or Western meals. If you can find pale, gray-green skinned pumpkin in Asian or Caribben markets, use that, or just use regular, orange pie pumpkins. This is a recipe I've adapted from "Hot Sour Salty Sweet" by Jeffrey Alford and Naomi Duguid
Provided by Hey Jude
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened.
- Peel, cut the shallots lengthwise in half, and set aside.
- Clean the seeds from the pumpkin or butternut squash; cut into small 1/2-inch cubes- you should have about 4 1/2 to 5 cups cubed pumpkin.
- Place the coconut milk, broth, pumpkin cubes, shallots and coriander leaves in a large pot and bring to a boil; add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes.
- Stir in the fish sauce and cook for another 2 to 3 minutes.
- Taste for salt and add a little more fish sauce if you so desire.
- At this point, you can serve immediately or let the flavor develop by letting stand for up to an hour, then reheat just before serving.
- Grind black pepper generously over each serving and garnish with a sprinkling of green onions, if you like.
- Leftovers freeze very well.
SPICY COCONUT PUMPKIN SOUP
This Caribbean-style pumpkin soup is ideally made with calabaza, but butternut or kabocha squash will work too.
Provided by Ramin Ganeshram
Categories Dinner Lunch Soup/Stew Pumpkin Coconut Hot Pepper Cumin Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Vegetarian Vegan Fall Winter
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Heat the coconut oil in a large saucepan over medium heat. Add the pumpkin, stir well, and cook, covered, for 15 minutes.
- Add the onion, garlic, and ají dulce and stir well. Sauté until the onion becomes translucent, 3 to 5 minutes, then add the brown sugar and cumin. Mix well. Cook until the sugar melts, 2 to 3 minutes.
- Stir in the coconut milk and broth. Bring to a simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes.
- Using an immersion blender, blend the soup into a smooth purée. Alternatively, remove the solids with a slotted spoon and place in a blender or food processor. Purée until smooth and return to the pan.
- Bring back to a simmer and cook gently for 5 minutes so the flavors combine. Season with salt and black pepper to taste. Serve hot, garnished with the cilantro.
SILKY-COCONUT PUMPKIN SOUP (KEG BOUAD MAK FAK KHAM)
Provided by Jeffrey Alford
Categories Soup/Stew Quick & Easy Lunch Coconut Pumpkin Fall Cilantro Simmer Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6 as part of a rice meal
Number Of Ingredients 9
Steps:
- In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened. Peel, cut the shallots lengthwise in half, and set aside.
- Peel the pumpkin and clean off any seeds. Cut into small 1/2-inch cubes. You should have 4 1/2 to 5 cups cubed pumpkin.
- Place the coconut milk, broth, pumpkin cubes, shallots, and coriander leaves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. Stir in the fish sauce and cook for another 2 to 3 minutes. Taste for salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.)
- Serve from a large soup bowl or in individual bowls. Grind black pepper over generously, and, if you wish, garnish with a sprinkling of minced scallion greens. Leftovers freeze very well.
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THAI COCONUT PUMPKIN SOUP - JUST A TASTE
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4.7/5 (29)Total Time 30 minsCategory SoupCalories 242 per serving
- Add the butter to a medium sauté pan set over medium-low heat. Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. Transfer the mixture to a blender.
- Add the pumpkin purée and chicken stock to the blender and blend until combined. Pour the soup into a large stock pot set over medium heat then whisk in the coconut milk. Cook the soup, stirring occasionally, until it is warmed throughout. Taste and season it with salt and pepper.
- When ready to serve, divide the soup into bowls and garnish with sour cream and chopped pumpkin seeds.
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