Pumpkin soup with coconut milk

2 servings

50 minutes

Pumpkin soup with coconut milk is a refined dish of Pan-Asian cuisine that combines the sweet velvety texture of pumpkin with a light exotic note of coconut milk. This soup has a delicate, creamy texture and a subtle balance of sweetness and spiciness thanks to the addition of Madeira and cayenne pepper. Historically, such dishes originated in Southeast Asia, where coconut milk is actively used to add softness and depth of flavor. In this version, the combination of roasted garlic, celery, and butter gives a special richness to the taste. It is served with crispy croutons that perfectly complement its structure. Ideal for cozy evenings when you want to warm up and enjoy a rich, multifaceted flavor in harmony with warm spices.

Energy value per serving

• Calories: 328.6
• Proteins: 7.9g
• Fats: 16.6g
• Carbohydrates: 37g

Ingredients

• Pumpkin: 500 g
• Celery root: 1 stem
• Butter: 1 tbsp
• Madeira: 50 g
• Coconut milk: 2 tbsp
• Pumpkin seeds: 1 tbsp
• Salt: to taste
• Cayenne pepper: pinch
• Toast: 50 g
• Garlic: 2 clove

Cooking steps

1. Fry chopped garlic cloves in butter.

   Required ingredients:

   • Garlic: 2 cloves
   • Butter: 1 tablespoon

2. Cut the pumpkin into pieces and add to the saucepan.

   Required ingredients:

   • Pumpkin: 500 g

3. Fry for 5 minutes, then add chopped celery and fry for another 3 minutes on medium heat.

   Required ingredients:

   • Celery root: 1 stem

4. Pour pumpkin and celery with 50 grams of Madeira (I use regular Crimean) and simmer covered for 20 minutes.

   Required ingredients:

   • Madeira: 50 g

5. Blend in a blender, then return to the saucepan.

6. Add a couple of tablespoons of coconut milk and a pinch of cayenne pepper. Bring to a boil and immediately remove from heat.

   Required ingredients:

   • Coconut milk: 2 tablespoons
   • Cayenne pepper:  pinch

7. Serve with croutons.

   Required ingredients:

   • Toast: 50 g