Pumpkin cream soup with coconut milk, curry and cumin

4 servings

30 minutes

Pumpkin cream soup with coconut milk, curry, and cumin is a vibrant, aromatic, and delicate dish inspired by the rich Indonesian cuisine. Its roots trace back to traditions of using coconut milk and spices that add depth to food. The velvety texture of pumpkin combines with the rich aroma of curry and the warm, slightly smoky hint of cumin, creating a perfect balance. This soup not only warms on cool days but is also great for a light lunch or dinner. Its exotic flavor pairs harmoniously with fresh bread or rice. It is especially valued for its ability to reveal the natural sweetness of pumpkin softened by the creamy tenderness of coconut milk. Such a dish is ideal for those seeking comfort and inspiration in food filled with Eastern notes.

Energy value per serving

• Calories: 410.7
• Proteins: 4.7g
• Fats: 37.3g
• Carbohydrates: 14.8g

Ingredients

• Onion: 1 head
• Butter: 3 tbsp
• Vegetable broth: 2 glass
• Pumpkin puree: 420 g
• Ground cumin (zira): 0.5 tsp
• Coconut milk: 420 ml
• Curry: 0.5 tsp
• Salt: to taste
• Ground ginger: 0.5 tsp

Cooking steps

1. Melt butter in a pot over medium heat and sauté finely chopped onion for 3-5 minutes until soft.

   Required ingredients:

   • Butter: 3 tablespoons
   • Onion: 1 head

2. Add broth, coconut milk, pumpkin puree, cumin, curry, and ginger.

   Required ingredients:

   • Vegetable broth: 2 glasss
   • Coconut milk: 420 ml
   • Pumpkin puree: 420 g
   • Ground cumin (zira): 0.5 teaspoon
   • Curry: 0.5 teaspoon
   • Ground ginger: 0.5 teaspoon

3. Bring to a boil, reduce the heat, and simmer for 15 minutes, stirring. Add salt to taste.

   Required ingredients:

   • Salt:  to taste