Pumpkin Soup with Coconut Oil
6 servings
30 minutes
Pumpkin soup with coconut oil is a delicate and aromatic dish of Chinese cuisine that combines the sweet depth of pumpkin, the spice of cumin, and the richness of coconut oil. This soup has a velvety texture and a warming flavor with hints of curry, ginger, and cayenne pepper, creating a harmony of spiciness and softness. Historically, pumpkin has been widely used in Asian cuisine, and the use of coconut oil adds a distinctive tropical note. The dish is perfect for autumn-winter evenings, and its richness makes it a hearty standalone dinner. Seasoned with fish sauce, it gains a delicate depth of flavor, turning into a true gastronomic masterpiece. It should be served hot, garnished with fresh herbs and sesame for the final touch.
1
Peel the pumpkin and cut it into small cubes.
- Pumpkin: 1 kg
2
In a deep skillet, heat coconut oil and fry cumin seeds in it.
- Coconut oil: 2 tablespoons
- Cumin seeds (jeera): 1 teaspoon
3
Then add the pumpkin and fry for five to seven minutes, stirring occasionally. The pumpkin should soften, slightly brown, but not burn.
- Pumpkin: 1 kg
4
After that, add ginger, curry, sugar, and cayenne pepper, chopped garlic, mix and fry for another two minutes. Pour in the broth and cook for fifteen minutes. Season with fish sauce to taste. No salt is needed in this case.
- Ground ginger: 1 teaspoon
- Red curry powder: 1 tablespoon
- Cane sugar: 1 tablespoon
- Ground cayenne pepper: to taste
- Garlic: 4 cloves
- Chicken broth: 1 l
- Fish sauce: to taste
5
Blend the soup into puree and serve.