This comforting soup combines the smoothness and sweetness of pumpkin with the creaminess of coconut milk, wrapped in the exotic aroma of curry. A fusion of flavors that will delight your palate and transport you to faraway lands with every spoonful.
To prepare this exquisite soup, the pumpkin is cut into cubes and the onion is sautéed in olive oil.
Then, coconut milk, broth, and curry powder are added.
After cooking over medium heat, the soup is blended and served with cilantro and grated coconut.
A comforting delight to enjoy on any occasion.
Pumpkin Soup with Coconut Milk and Curry
Ingredients
850 grams of pumpkin (peeled and deseeded)
1 onion
400 milliliters of coconut milk
400 milliliters of homemade chicken or vegetable broth
1 tablespoon of olive oil
1 teaspoon of curry powder
1 cilantro leaves and a little grated coconut for garnish
Preparation
Step 1 : Cut the pumpkin in half to remove the seeds, peel it, and chop the pulp into cubes.
Step 2 : Then, peel and chop the onion.
Step 3 : In a large saucepan, sauté the onion in olive oil, add the cubed pumpkin, and cook for about 2 minutes.
Step 4 : Next, add the coconut milk, broth, and curry powder.
Step 5 : Cover and cook over medium heat for about 20 minutes.
Step 6 : It’s important to check the pumpkin to ensure the pieces are tender.
Step 7 : Reserve a large cup of broth and blend the soup with an immersion blender.
Step 8 : If the consistency is too thick, add some of the reserved broth.
Step 9 : Finally, serve hot with cilantro leaves and a sprinkle of grated coconut.
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