Make Ahead

Coconut-Pumpkin Soup

July 31, 2011
1 Rating
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

  • Serves 2 as a meal, 4 as a starter
  • 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
In This Recipe
  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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