Best 9 Pumpkin Soup With Coconut Milk Recipes

EASY PUMPKIN SOUP WITH COCONUT MILK

Steps:

• Finely chop the onion, garlic and ginger and sauté with the coconut oil in a big pan for 2 minutes.
• Peel and cut the butternut squash into chunky bite-sized pieces.
• Add the butternut squash chunks and all other ingredients except for the roasted desiccated coconut.
• Let boil at medium heat for about 20 minutes.
• Puree everything with an immersion blender, be careful not to burn yourself.
• Sprinkle the roasted, desiccated coconut on top and serve hot.

PUMPKIN SOUP WITH COCONUT MILK

Steps:

• Heat a large saucepan or Dutch oven and add oil.
• After oil gets heated, add onion and sauté till it turns pinkish.
• Add garlic and stir. Let the aroma from garlic go away.
• Add ginger and chopped pumpkin and cook for 5 minutes.
• Add water or stock water and cook till pumpkin becomes soft and tender.
• Add black pepper powder and mix well.
• After pumpkin cools down completely, add it to a mixer or blender and blend till you get smooth puree. You can even use a hand blender to make pumpkin puree.
• Heat the utensil again, pour the pumpkin puree.
• Add coconut milk and simmer for 10 minutes on medium to low flame.
• Add salt to taste, stir and switch off the heat.
• Garnish with coconut milk and pumpkin seeds.

PUMPKIN-COCONUT SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.

PUMPKIN SOUP WITH COCONUT MILK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
• Bake in the preheated oven until soft, about 45 minutes.
• While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
• Bake in the preheated oven until soft, 30 to 40 minutes.
• Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
• Puree soup using an immersion blender until smooth.

VEGAN PUMPKIN SOUP WITH COCONUT MILK

Steps:

• Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add pumpkin, red bell pepper, and ginger; cook until softened, 5 to 8 minutes. Stir in curry paste and cook for 1 more minute. Pour in vegetable broth and bring to a boil. Reduce heat and cook until pumpkin and bell pepper are soft, about 25 minutes.
• Cut corn kernels off the cob; add to the pot with coconut milk. Cook an additional 5 minutes; season with lemon juice, salt, and pepper. Sprinkle with Thai basil before serving.

COCONUT CURRY PUMPKIN SOUP

Steps:

• Melt the butter in a medium saute pan over medium-low heat. Add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent, about 10 minutes.
• Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth.
• Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring occasionally, until it warmed through, about 10 minutes. Taste the soup and season with the salt and pepper.
• Serve the soup in bowls. Garnish with the sour cream and chopped pumpkin seeds. Serve with lime wedges, if desired.

PUMPKIN, SWEET POTATO, LEEK AND COCONUT MILK SOUP

Steps:

• Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
• Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.

BAKED PUMPKIN, SWEET POTATO, AND COCONUT MILK SOUP

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potatoes in aluminum foil. Place squash, pumpkin, and sweet potatoes on a baking sheet.
• Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
• Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
• Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.

COCONUT CURRY PUMPKIN SOUP

Steps:

• Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
• Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.