Pumpkin soup with coconut milk
4 servings
30 minutes
Pumpkin soup with coconut milk is a true embodiment of Pan-Asian cuisine, where the exquisite balance of spices, the tenderness of texture, and the exotic aroma merge into one. The bright orange flesh of the pumpkin gives the dish a rich velvetiness, while coconut milk adds softness and subtle sweet notes. Curry adds depth to the flavor, making it slightly spicy and warming. This soup can be served as a light first course or as part of a festive dinner, surprising guests with its sophistication. Historically, pumpkin soups were popular in Asia due to the availability of pumpkin and its versatility in combinations with spices. Such soup pairs excellently with crispy croutons or fresh herbs, and its rich aroma will immerse you in the atmosphere of distant tropics.
1
Peel the pumpkin, remove the seeds, and cut the flesh into cubes.
- Pumpkin: 1 kg
2
Peel the onion and garlic.
- Shallot: 2 heads
- Garlic: 1 clove
3
Place all vegetables in a pot, add curry, fill with water to 2/3 and put on the heat. Bring to a boil and cook for 20 minutes, adding bay leaf 3 minutes before it's done.
- Pumpkin: 1 kg
- Shallot: 2 heads
- Garlic: 1 clove
- Curry powder: 1 teaspoon
- Bay leaf: 1 piece
4
Remove from heat, take out the bay leaf, and blend the soup in a blender.
- Bay leaf: 1 piece
5
Add coconut milk and coconut flakes to the soup, stir, and season with salt and pepper to taste.
- Coconut milk: 50 ml
- Desiccated coconut: 1 tablespoon
- Freshly ground black pepper: pinch
- Sea salt: pinch
6
Serve hot.
