Make Ahead

Coconut-Pumpkin Soup

by:
July 31, 2011
4
1 Ratings
Coconut-Pumpkin Soup
  • Serves 2 as a meal, 4 as a starter
Author Notes

One thing that I really enjoyed druing the winter has been a hearty bowl of soup. Add a bowl of salad and some crackers and you have a wholesome, satisfying meal. I made this soup with some leftover pumpkin I had and it turned out beautifully. It was just a matter of rummaging through the pantry and blending flavours that were familiar to me. In fact, I think if you drop some fresh shrimp into this broth it would almost taste like a South Indian curry. —Flotch

What You'll Need
Ingredients
  • 1 teaspoon black mustard seeds
  • 2 sprigs of curry leaves
  • olive oil
  • 1 small onion, chopped finely
  • 1 teaspoon garlic, chopped finely
  • 1 tablespoon ginger, chopped finely
  • 1/2 tablespoon turmeric powder
  • 1/2 teaspoon cayenne
  • 1 1/2 cups pumpkin, mashed
  • 1 can low-fat coconut milk
  • salt and pepper to taste
  • fresh coriander leaves for garnishing
Directions
  1. Heat up about a tablespoon of oil. Put in the mustard seeds and curry leaves and wait until the seeds to to crackle.
  2. Then add the onion, garlic and ginger. Saute until the onions caramelise slightly. Then add the turmeric and cayenne pepper powders and continue to cook for another minute or two.
  3. Add the pumpkin and cook on a gentle heat for about five minutes. Now add the coconut milk and stir gently until the pumpkin is well combined with it. Simmer gently for about ten minutes.
  4. Add seasonings and taste. Adjust accordingly. Serve garnished with some fresh coriander leaves along with crackers or toasted whole wheat bread.
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3 Reviews

Rachel
Rachel December 28, 2018
I had to cut down on the cayenne because mine is very fresh and very strong. Recipe needs tweaking because it came out bland and with coconut dominating. Addition of cumin and coriander helped.
 
Hina K.
Hina K. November 21, 2018
I couldn’t find curry leaves. Would the soup miss them terribly?
 
Melissa
Melissa February 2, 2016
Great recipe- thank you.
I added a little lemon juice at the end. The only other adjustment I made was using only 1 sprig of leaves because my stash is getting low and replenishing it is hard in my small town.
A keeper! Thank you.