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best pumpkin soup with coconut milk recipe
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5 from 1 vote

best pumpkin soup with coconut milk recipe

This pumpkin soup recipe is thick, creamy and full of flavor, which you can make in just 20 minutes, so let's start.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Side Dish, Soup
Cuisine: American, British
Keyword: healthy recipe, pumpkin soup, soup, veg soup
Servings: 4 yields
Calories: 189kcal
Author: recifit
Cost: 2

Ingredients

  • 400 grm 1 large pumpkin - cut in chunks
  • 1 nos medium onion- chopped
  • 2 cloves garlic - chopped
  • 1 nos medium red chili - chopped
  • 1 can can coconut milk or cream
  • Lots of coriander leaves
  • Salt and pepper

Instructions

  • Cut the pumpkin in half so that it is a manageable size to work with. You are easy to clean.
  • Scrape and remove the seeds, peel off the skin. Then cut the pumpkin into small pieces and cook in boiling water until soft.
  • While your pumpkin is boiling and cooking, then heat the oil in a vessel and fry the onion and let it cool for some time.
  • After this, add fried onion, chili, garlic, half coriander, salt, and pepper to the blender and whisk until well blended. Pour this mixture into a separate vessel.
  • When the pumpkin becomes soft, dry it out in a separate vessel, but reserve it for boiling the pumpkin, do not throw it.
  • Add the pumpkin to the blender along with the chili mixture and the mixture.
  • Add the cooked pumpkin and onion, chili, garlic, half coriander, salt, and pepper mixture to the blender and whisk until it turns fine.
  • Now pour this mixture back into the saucepan, add coconut milk and boil it with a spoon. If you do not want to use coconut milk, then add plain milk or water instead.
  • If this soup is too thick, add some reserved boiled pumpkin water to it.
  • Serve in a large bowl and add remaining chopped coriander and whipped cream to garnish.
  • If you want, you can put a piece of brown bread on top. Serve hot.

Notes

Notes:

  • If you have an oven, firstly, fry the pumpkin, onion, and garlic in the oven at 180 ° C for 30 minutes. It helps to get the taste of roasted in the soup.
  • Also add parsley, basil or roasted cumin powder for more flavor.
  • Also, adding cream is optional, if you are diet conscious then you can use Greek yogurt.
  • If you like soup with pumpkin and some vegetables, pumpkin can be increased by adding potatoes and carrots while boiling.

Nutrition Information:

  • Serving: 561g
  • Calories: 189kcal (9%)
  • Carbohydrates: 22g (7%)
  • Protein: 3g (6%)
  • Fat: 11g (17%)
  • Saturated Fat: 6g (38%)
  • Cholesterol: 40mg (13%)
  • Sodium: 723mg (31 %)
  • Potassium: 912mg (26%)
  • Fiber: 1g (4%)
  • Sugar: 9g (10%) 
  • Vitamin C: 25mg (30%)
  • Calcium: 81mg (8%)
  • Iron: 2.1mg (12%)

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