Pumpkin soup puree with coconut milk and coconut oil
3 servings
20 minutes
Pumpkin puree soup with coconut milk and coconut oil is a harmony of flavor and texture. Its roots can be traced back to Chinese cuisine, where pumpkin is valued for its sweetness and nutritional properties. The soup's delicate consistency, complemented by the creamy note of coconut milk and a hint of cumin spice's mild pungency, creates a refined, warming dish. Coconut oil adds depth to the flavor while garlic provides a subtle sharpness. This soup is perfect for autumn evenings, filling the home with coziness and aromas of Eastern gastronomy. It can be served as a standalone dish or paired with crispy toasts to enhance textural variety. Rich in vitamins and healthy fats, it delights the palate while caring for health.
1
Clean the pumpkin, wash it, and cut it into pieces
- Pumpkin: 300 g
2
Melt coconut oil in a soup pot and sauté garlic and cumin in it.
- Coconut oil: 1 tablespoon
- Garlic: 1 clove
- Cumin: to taste
3
Add the chopped pumpkin there and fry, stirring for 5 minutes. You can fry longer, but I prefer the pumpkin to be more lively than cooked until soft.
- Pumpkin: 300 g
4
Transfer the pumpkin from the pot with garlic and spices to the blender and blend until smooth.
5
Add water and coconut milk to the same pot and bring to a boil. (If we want a thicker soup, add half a cup each)
- Water: 1 glass
- Coconut milk: 1 glass
6
Add pumpkin puree to boiling milk, bring to a boil, and salt to taste.
- Pumpkin: 300 g
- Kala namak (black salt): to taste
