This was my first time making pumpkin soup with coconut milk, and I was not disappointed. It is sweeter than pumpkin soup with heavy cream (as I usually make it), but that's actually a good thing. Enjoy!
1Butternut pumpkinThat's approximately 35 oz of pumpkin meat.
1canCoconut milk
1tspSalt
½tspDry parsley
Pepper to taste
68fl ozWarm waterThat's approximately 8 ½ cups or 2 liters.
Instructions
Cut the onion and garlic and saute them in olive oil over medium heat for a few minutes. Add the carrot cut into rings and continue to saute everything together for 5 minutes.
You can use the time the onion, garlic, and carrots are sauteing and cut the pumpkin into 1x1-inch cubes to add to the vegetables.
Now add pumpkin to the vegetables and saute everything for 5 minutes while stirring constantly.
Pour around 2 liters (about 8 1/2 cups or 68 fl oz) of water over the veggies and let them cook for approximately 20 minutes from when the water starts to boil.
After 20 minutes, add a can of coconut milk, one teaspoon of salt, one teaspoon of dry parsley, and pepper to taste and cook for another 5 minutes. When the vegetables are cooked, turn off the heat.
Blend the soup with a hand blender or a regular blender. Note, however, that if you use the latter, you must wait at least half an hour for the soup to cool, opening the lid occasionally.
Serve pumpkin soup with ½ tablespoon of pumpkin seed oil on top and a few croutons.
Notes
Once the soup gets completely cold at room temperature, you can store it in the fridge and use it for the next two days.