Pumpkin soup with coconut milk
4 servings
60 minutes
Pumpkin soup with coconut milk is a harmony of sweetness and spices that transports the taste to cozy autumn evenings. Roasted pumpkin reveals the depth of its caramel aroma, while coconut milk adds tenderness and a velvety texture to the dish. Thyme and rosemary contribute subtle herbal notes, while ginger and cinnamon provide warm spice, turning each spoonful into delight. This soup became popular due to experiments in gourmet cuisine, blending Eastern motifs with European traditions. Perfect for cool days, it pairs well with crispy bread or nuts, and its rich flavor and benefits make it a true culinary masterpiece.
1
Cut the pumpkin in half and remove the seeds.
- Pumpkin: 1 kg
2
Cut it into sectors and place it on a baking sheet lined with foil.
3
Salt and pepper the pumpkin, add thyme and rosemary sprigs, and drizzle with honey. Place in an oven preheated to 180 degrees for about 30 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Thyme: 2 sprigs
- Rosemary: 2 sprigs
- Honey: 50 g
4
Chop the onion, carrot, and garlic coarsely.
- Onion: 100 g
- Carrot: 100 g
- Garlic: 3 cloves
5
Sauté the vegetables in olive oil until lightly browned.
- Olive oil: 80 ml
6
Add 300 ml of water and continue to simmer until soft.
- Pumpkin: 1 kg
7
Peel the cooked pumpkin, chop it, and add it to the other vegetables.
8
Pour coconut milk over the vegetables and simmer for 15 minutes.
- Coconut milk: 500 ml
9
Add salt, crushed ginger, cinnamon, and pepper to the pot.
- Salt: to taste
- Ginger: 15 g
- Cinnamon: 2 g
- Ground black pepper: to taste
10
Blend the soup with a blender and add water if the consistency is too thick.
11
Bring the soup to a boil again and serve.