Imagine a soup so luxuriously smooth and packed with exotic flavors that it transports you straight to the vibrant streets of Thailand with just one spoonful. This Pumpkin and Coconut Cream Soup is not just a recipe; it's a culinary adventure that combines the rich, velvety texture of pumpkin with the luscious creaminess of coconut, creating a dish that's both comforting and exciting. Whether you're looking to warm up on a chilly evening or impress your dinner guests with a restaurant-worthy starter, this soup promises to be your new go-to recipe that's surprisingly simple to make!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 cups pumpkin puree
- 1 can coconut cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon ginger, grated
- 1 teaspoon curry powder
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic and grated ginger to the pot. Stir and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
- Sprinkle curry powder into the pot and stir to coat the onions and garlic, allowing the spices to bloom and release their aromatic oils for about 30 seconds.
- Pour in the vegetable broth and pumpkin puree. Whisk the mixture thoroughly to combine and prevent any lumps from forming.
- Bring the soup to a gentle simmer and cook for 10-12 minutes, stirring occasionally to prevent sticking and ensure even heating.
- Reduce heat to low and slowly stir in the coconut cream, creating a smooth and creamy consistency.
- Season with salt and pepper to taste, adjusting the seasoning as needed.
- Use an immersion blender to puree the soup until completely smooth, or carefully transfer to a blender in batches if you prefer.
- Serve hot, garnishing with optional toppings like toasted pumpkin seeds, a swirl of coconut cream, or fresh herbs if desired.
Tips
- Choose Fresh Ingredients: Use fresh ginger and garlic for the most vibrant flavor profile.
- Bloom Your Spices: Take time to toast the curry powder to release its full aromatic potential.
- Smooth Texture Matters: Use an immersion blender for the smoothest possible consistency.
- Customize Your Garnish: Experiment with toppings like toasted pumpkin seeds, fresh cilantro, or a drizzle of chili oil.
- Make Ahead Friendly: This soup tastes even better the next day, so don't hesitate to prepare it in advance.
- Dietary Modifications: This recipe is naturally gluten-free and can be easily made vegan by using vegetable broth.
- Temperature is Key: Simmer gently to prevent separation of the coconut cream and maintain a silky texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 18g
Protein: 4g
Fat: 18g
Saturated Fat: 15g
Cholesterol: 0mg
