Creamy Pumpkin Soup With Coconut Milk
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!
Ingredients
- 1 tbsp Olive oil
- 1 Onion
- 1 Garlic
- 2 Carrots
- 1 Butternut pumpkin That's approximately 35 oz of pumpkin meat.
- 1 can Coconut milk
- 1 tsp Salt
- ½ tsp Dry parsley
- Pepper to taste
- 68 fl oz Warm water That'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.