Pumpkin Coconut Soup
Pumpkin Ginger Coconut Soup
Everybody loves my Thai-inspired pumpkin coconut soup. This pumpkin soup recipe is so tasty and warming, perfect for a cold winter’s day. Sweet roasted pumpkin with coconut milk and zingy ginger to give it heat.
Smooth and delicious, this pumpkin coconut soup is one of my go-to vegan soup recipes because it is so easy-to-make . Aswell as being vegan, this pumpkin soup recipe is also gluten-free and lactose-free.
Roasting the pumpkin with the skin-on saves on time as the skin comes away easily once cooked. This is quite a forgiving soup recipe in terms of ingredients; I have made with Japanese Kabocha pumpkin and fresh coconut milk as well in Europe with regular Autumnal pumpkin called potimarron and a carton of long-life coconut milk. As this soup is influenced by Thai flavours you could also garnish it with strips of fresh chili if you fancy some extra heat. Keep a little coconut milk to the side to garnish along with some fresh coriander.
Ingredients
Serves 4
500g pumpkin, chopped into wedges
200ml coconut milk
450ml vegetable or chicken stock
1 thumb-sized piece of ginger, finely grated
1 shallot, finely chopped
1 tablespoon coconut oil
Salt & pepper to taste
Fresh Coriander to garnish
Method
Bake the pumpkin wedges in an 180C oven for 30 minutes. Toss the pieces after 15 minutes. Once cooked the skin should easily peel away from the flesh.
In a heavy-bottom pot, Gently fry the shallot and grated ginger in the coconut oil, being careful not to let the mixture burn.
Add the cooked pumpkin, stir, and season.
Pour in the stock, bring to the boil for 5 minutes. Blend the soup until smooth.
Stir the coconut milk, keeping a couple of tablespoons aside for serving.
Turn down the heat and leave to simmer for a further 5 minutes, being careful that the coconut milk does not split.
Serve with a spoonful of the set-aside coconut milk and garnished with coriander leaves.
Frequently Asked Questions
Does pumpkin and coconut go together?
Absolutely! Pumpkin and coconut are a classic flavor combination that works exceptionally well together. The sweetness of the pumpkin balances the richness of the coconut milk, creating a warm and comforting soup. The combination is often enhanced with spices like ginger, cinnamon, and nutmeg, which complement the natural flavors of both ingredients.
Is coconut milk or cream better for soup?
Both coconut milk and coconut cream can be used to create a delicious pumpkin soup. The choice depends on your desired level of richness and creaminess. Coconut milk is a good option for a lighter, more refreshing soup. Coconut cream, on the other hand, is richer and more indulgent.
How do you take the bitterness out of pumpkin soup?
If your pumpkin soup tastes bitter, it may be due to overcooking or using a variety of pumpkin that is naturally more bitter. To counteract bitterness, you can add a touch of sweetness, such as maple syrup or honey. You can also balance the flavors with a pinch of salt. Additionally, adding a squeeze of lime or lemon juice can help to brighten the flavor.
Is pumpkin soup good for your stomach?
Pumpkin soup is not only delicious but also good for your stomach. Pumpkin is a good source of fiber, which can aid in digestion. The warm and comforting nature of the soup can also help to soothe an upset stomach.
Is coconut milk just watered-down coconut cream?
No, coconut milk and coconut cream are different products. Coconut milk is made by extracting the milk from shredded coconut and then diluting it with water. Coconut cream, on the other hand, is the thicker part of the coconut milk that rises to the top of the can. It is richer and creamier than coconut milk.
Why did my coconut milk curdle in my soup?
Coconut milk can curdle if it is heated too quickly or if it comes into contact with acidic ingredients. To prevent curdling, add the coconut milk gradually to the hot soup, stirring constantly. Also, avoid adding acidic ingredients, such as lemon juice or vinegar, directly to the coconut milk.
Why does my pumpkin soup taste sour?
If your pumpkin soup tastes sour, it may be due to overcooking the pumpkin or using too much acidic ingredient, such as lemon juice. To counteract the sourness, you can add a touch of sweetness, such as honey or maple syrup. You can also balance the flavors with a pinch of salt.
Which pumpkin is sweeter?
Different varieties of pumpkin have varying levels of sweetness. Sugar pumpkins and butternut squash are known for their sweetness. However, the sweetness of a pumpkin can also depend on factors like growing conditions and ripeness.
Why is my pumpkin soup so watery?
If your pumpkin soup is too watery, you may have added too much liquid or not cooked the pumpkin long enough. To thicken the soup, you can reduce it over low heat or add a thickening agent like cornstarch or arrowroot flour.
What not to do with pumpkin?
While pumpkin is a versatile ingredient, there are a few things to avoid when cooking with it. Overcooking pumpkin can lead to a mushy texture and loss of flavor. Also, be careful not to add too much liquid when cooking pumpkin, as this can result in a watery soup or puree.
Will coconut milk make soup taste like coconut?
Yes, coconut milk will add a distinct coconut flavor to your soup. The amount of coconut flavor will depend on the type of coconut milk you use and the amount you add. Full-fat coconut milk will impart a stronger coconut flavor than low-fat or light coconut milk.
What flavors complement coconut?
Coconut pairs well with a variety of flavors, including tropical fruits like pineapple and mango, citrus fruits like lime and lemon, and spices like ginger, cinnamon, and cardamom. It also complements savory flavors, such as curry and chili.