SO good and a great way to use pumpkin in a non-traditional dish. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Looks delicious! Once translucent, stir in garlic and saut for 30 seconds. It takes about 20 minutes on high pressure with a half cup of water in the bottom. I couldnt find the recipe that I used a few years ago, but my wife thought this one was even better. -used canned pumpkin puree; I used 3 cups of it (could have used more, especially since I added more milk), and put it into the mixture after about 15 minutes of simmering, then simmered for about 10 more minutes. Bake for 30 minutes, or until easily pierced with a knife (through the skin). Heat the oil in Dutch oven over medium heat. What size can of coconut milk do you use? skinnymixer's Coconut Curried Pumpkin Soup Amount Per Serving (295 g) Calories 212 Calories from Fat 120 % Daily Value* Fat 13.3g 20% Saturated Fat 11.3g 71% Sodium 254mg 11% Carbohydrates 16.4g 5% Sugar 11g 12% Protein 4.6g 9% * Percent Daily Values are based on a 2000 calorie diet. It's my kind of soup for the Fall. 1 cup light coconut milk Directions Heat the coconut oil in a deep pot over medium-high heat. To make this curried pumpkin soup recipe, you will need: Plus, of course,toppings! Trusted Results with Curry coconut milk pumpkin soup. from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor. Add garlic, curry powder, salt and pepper and cook 1 minute more. Stir to combine all the ingredients. Add onion and cook over medium heat until soft and translucent, about 8 minutes. Use a hand blender or transfer in batches to a blender and puree soup until creamy. Reduce heat to low, cover and simmer for about 10 minutes. Our soup is shown with fresh cilantro and pumpkin seeds, also known as pepitas, for garnish. Cook until fragrant, about 2-3 more minutes. This was so delicious!! Pumpkin and Chicken Soup with Coconut Milk Princess Tafadzwa. Add the Thai red curry paste and stir for a couple of minutes until fragrant. I had extra pumpkin juice from cooking and straining the rest of the pumpkin, so I used that instead of vegetable broth. Stir to combine. Cook white onion until softened, 5 minutes. Thank you for a great Fall recipe! Cooking Light may receive compensation for some links to products and services on this website. Nutrition Facts 1 (14-oz) can unsweetened coconut milk (not low-fat) 1/4 cup olive oil 2 teaspoons brown mustard seeds 8 fresh curry leaves Step 1 Cook onions in butter in a wide 6-quart heavy pot over. I'm Julie and I believe cooking doesn't have to be hard it just has to taste good. Do you use a 200 ml can? and mix it until the flour has dissolved. Required fields are marked *, Notify me of follow-up comments via e-mail. Ive seen them lately at my specialty markets, but I wouldnt necessarily go hunting for them if you have to look too hard, just leave them out. Add vegetable stock and coconut milk, and stir to combine. Quick dinner ideas, nutrition tips, and fresh seasonal recipes. Absolutely delicious! Bring the whole beautiful thing to a boil and then simmer until the pumpkin and squash are cooked through. STEP1: First, muddle the cumin seeds using a muddler (or wooden meat pounder/thick wooden spoon makes for a totally acceptable substitute) for a few minutes.Set aside. Take a stalk of lemongrass and slice off the bottom. In a pan heat some oil on medium heat. Pour in pumpkin puree, maple syrup, salt, black pepper, and remaining 2 cups of vegetable broth. and making a homemade (and healthier) pumpkin spice latte. Return the soup to a simmer, and cook it, uncovered, stirring often, until heated through, 3-5 more minutes. This fall-flavored soup tastes lush and creamy, but has no heavy cream whatsoever. By the way, your website is so beautiful I visit it often. Keep your leftovers in the refrigerator for up to three days in an airtight container. Also, the toppings MADE the dish. Cook, stirring occasionally, for 20 minutes. Finally add the can of coconut milk and simmer for another 10 minutes. Use a rolling pin to bash the woody top end and soften the lemongrass. Worked great. 4 Spread pumpkin seed mixture into a flat layer on a parchment-lined baking sheet. Pour in the coconut milk and vegetable stock, along with the lemongrass, and bring to a simmer. In a large stock pot over medium heat, add olive oil and onion to the skillet and cook till softened, about 5 minutes. Super yummy! Place a whole pumpkin in the oven for 15-20 minutes at 400 degrees. Instructions. Weekday cooking didnt stand a chance. Lends itself well to any sort of protein or garnish addition. Stir in the heavy cream, reduce the heat to low, and cook the soup until hot. I really love its divine taste xD one of the best treatment for sick people :) Stir or whisk until the mixture has a uniform consistency. Adjust flavor with bullion as needed. Roasted pumpkin combined with fresh east-Asian ingredients creates a deliciously warm and hearty Thai pumpkin soup with a spicy kick. Add Thai red curry paste and, using a wooden spoon, gently heat for about 30 seconds. I used part of a large fairytale pumpkin that I had baked and pureed. Warms your whole body. Add curry powder and cook until it is fragrant. Place a clean towel over opening in blender lid to avoid splatters; process until smooth. Taste and adjust seasonings. If you dont have pumpkin seeds, also known as pepitas, you can top this soup with toasted nuts such as pine nuts instead. Add in your vegetable stock, the pumpkin pieces drained from the saltwater, and all the rest of the ingredients holding back 1 cup of coconut cream. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes. Bring to a boil and then reduce to a simmer. I tried it as my boyfriend was sick last week, it was a success when he completely loved it and felt better after that. This Thai Carrot Soup is perfect Fall soup, with lots of carrots and pumpkin (fresh or puree). All the flavour was lost. Cut the pumpkin in half and remove the inner membrane and seeds, reserving the seeds for roasting. Let me show you how to keep it simple and make it fun. Cover and simmer for 20-25 minutes, stirring occasionally. Add coconut milk, stirring to combine. Ingredients 2 tablespoons olive oil 1 small onion, diced 2 cloves of garlic, minced 1 teaspoon ginger, minced 1 tablespoon mild curry powder teaspoon garam masala spice blend 3 cups vegetable stock Your email address will not be published. Already had cooked rice in the fridge, so we added that to our soup bowls, topped with cilantro and pumpkin seeds. But on lazy Sunday afternoons, I started to enjoy the peaceful process of chopping and stirring (with a glass of red wine nearby) and all the warm fuzzy feelings that come with making soup. Roasted Chickpea, Cauliflower and Arugula Salad, optional toppings: chopped fresh cilantro, pepitas, sliced red onions, and/or sliced Thai bird chiles. Padma Lakshmi's Thai Carrot Soup with Coconut Milk The . Bring to a boil, then reduce heat (to about medium-low heat) to a simmer and cook for 8 to 10 minutes. Ill definitely make this again. Delicious Thai Carrot Soup with Coconut Milk, combines carrots and pumpkin with Thai curry, coconut and coconut milk. I added fresh lime and cilantro and it was sooo delicious, i made this recipe yesterday and let me tell you it is my new favorite thing. Scallops with Pineapple Salsa Appetizer Recipe. With an immersion blender, puree the soup until completely smooth, adding a little of the coconut milk if it is too thick to blend smoothly. I only put in two cups of stock and it was a nice filling soup, not too thick but nice and creamy. Directions Heat oil in a Dutch oven over medium heat. How do you make Curried Pumpkin Soup? Drizzled with coconut milk and topped with toasted pumpkin seeds, this gorgeous curried pumpkin soup will impress every guest at your table. Turn lid valve to seal, and set to high pressure for 10 minutes. It also happened to be naturally gluten-free and vegan, thanks to the addition of some creamy coconut milk and good vegetable stock. Cooking Light is part of the Allrecipes Food Group. While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. I added some cubed tofu along with the pumpkin and spices Add the onion and sprinkle with salt and pepper. A few Id strongly recommend here include: You will also need some sort of blender to puree the soup (if youd like). Garnish with roasted pumpkin seeds and fresh cilantro. Next time I might add a can of white beans during the blending stage to add more protein. Saute the onion until translucent and soft. worked great! Combine onion and coconut oil in a small soup pot. Thanks. Chop parsley and . Stir in 1 cup coconut milk and lime juice. Add onion and cook until tender, 4 to 5 minutes. I added half a jalapeno, Berbere (tsp) as well as Vindaloo (Tbsp) which are powdered spices you can order from Penzeys. This soup makes a lovely first course and also works well on its own for a hot lunch or dinner. canned light coconut milk, well shaken and stirred, divided, 1/4 cup raw pumpkin seed kernels (pepitas). Season with salt and pepper to taste. 4.) Im guessing the soup would have been a bit thicker if I had used two cans as the recipe calls for? Soup was probably the reason I started cooking and at first, it was just a Sunday thing. Add pumpkin cubes, their canning liquid and the coconut milk. Any tips on how to cool it down lol. This post may contain affiliate links. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in Instant Pot. Cook for another minute. It is naturally vegetarian, vegan, Whole30-compliant, paleo, and gluten-free. Continue to cook and stir until the soup begins to simmer. ThisThai Curried Pumpkin Soup recipe only takes about 20 minutes to make, its naturally vegan and gluten-free, and it is full of the best warm and cozy curry flavors. *To cook the pumpkin (you can do this in advance): I find raw pumpkins difficult to cut into, so I start by softening mine in the oven. Bake vegetables: Add onion, carrots, celery, and ginger to a large nonstick baking sheet. Put the chunks of pumpkin on a non-stick or lined baking sheet, add a little drizzle of oil and bake in the oven for 20 minutes or until tender and a fork pierces easily. I only had one can of pumpkin. This soup its gonna be one of my favorites. It was so hearty and delicious! Then peel off the skin and scoop out the flesh. -used cashew milk instead of coconut (it was on super sale at Grocery Outlet) and I used about TWICE as much as the recipe called for. I love this soup! Stir in the pumpkin puree and vegetable stock. Stir in the coconut milk and maple syrup. You know me, I always fall in the-more-the-merrier camp when it comes to toppings on soup. Step 2: Add in the broth, red curry paste, pumpkin puree, coconut milk and paprika and stir until smooth. All rights reserved. Maybe they had some expired curry paste and cumin. Taste and season with salt and black pepper if desired. Peel and cube the sweet potatoes as well. Remove it from the oven, and when its cool enough to touch slice it into quarters. Also, be sure to taste again tomorrow I find that flavors develop after the soup sits which may tame the sweetness. Follow Hostess At Heart on Pinterest! more about me . Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to . Pure soup in blender . Remove from heat. This will take about 20 minutes, and will make your house smell incredibly good. Melt butter and oil in large pan and sweat the onions under a lid until softened. Open and stir until creamy and smooth. Added 3 more tablespoon s of thai red curry paste and another cup of coconut milk. Step 2 Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Place soup in a medium bowl. Increase heat to high and bring to a boil. Heat a large pot over medium heat. Allow to simmer for 10-15 minutes then blend until smooth. If you are following a strict diet please note changing anything will cause the nutritional info to change. Roast at 350 F degrees for 45-50 minutes. Hope that helps! Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Thank you! Add 2 tsp. Divide soup evenly among 4 bowls. I used them as I would bay leaves, taking them out before I blended the soup together. I made a half batch and forgot to half the spices, but it was not overpowering. 1 Preheat oven to 275 degrees fahrenheit. Then add the fresh ginger. Mix in the vegetable broth, curry powder, salt, coriander, red pepper flakes, cinnamon, and ginger. And best of all, those warming Thai curry flavors paired perfectly with the pumpkin, resulting in the coziest blend of sweet, savory, and spicy flavors that we both loved. Nice and creamy, and a great vegan option. I only know to add more milk or water, but I dont want the soup to become more watery. I will taste it again tomorrow to see if I actually need to put the tips to use. Repeat until you get all the seeds and pulp out. Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? I made the recipe mostly as written, with a couple of exceptions: 1.) Add the coconut milk and lime juice and cook for a further 5 minutes. Delicious! The soup is so delicious already. Continue cooking until the soup reaches a simmer. Add garlic and ginger, stirring, until fragrant, 1 minute. Step 5 Cooking the Spicy Pumpkin Soup. I could have done with half the amount of red curry paste at least. Drizzle with grapeseed oil, toss to coat. Pumpkin is a squash after all. You can freeze it individually or in a large batch. Then cover and cook for 4 minutes, stirring occasionally. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Ingredients. Vegetable broth, coconut milk, and the lemongrass stalk go in the pot and are simmered. Directions In a large pot, heat the oil over moderate heat. But hey, for our little household that cant stop making healthy pumpkin muffins, pumpkin rolls, and pumpkin cookies this time of year, a pumpkin-stocked pantry is a must. :/ but after all that, it turned out pretty good. 1 (13.5-oz.) Recipes Thai Pumpkin Soup with Coconut Milk. First of all, thewhole recipe was a breeze and came together from start to finish in less than 20 minutes, thanks to using canned pumpkin instead of roasting a fresh one from scratch. Copyright 2022 Love and Lemons, LLC. Gradually add the broth. Read More. As an Amazon Associate, I earn from qualifying purchases. Ive read you cannot always switch out fresh ginger with ground but I prefer the taste. peeled, insides removed & chopped into ~2 chunks. Cut up the pumpkin into 8-10 larger chunks and roast the in the oven on 180 Celsius for about 30 minutes. Add the cubed pumpkin, squash, curry, nutmeg, ginger, red pepper, salt and pepper and stock. Please note, that the recipe card has more complete instructions. Heat the olive oil in a large, heavy-bottomed pot over a medium heat. 1. I recommend using either: If you are looking for some side dish inspiration, I would recommend: ThisThai Curried Pumpkin Soup recipe only takes about 20 minutes to make, its naturally vegan and gluten-free, and it is full of the best warm and cozy curry flavors. And of course, youd better believe they work their little monopoly and charge for it accordingly. Then add garlic and chopped onion. Then use an immersion blender to puree the soup. Hostess At Heart participates in affiliate programs. STEP2: In a medium or large skillet heat up 1 tablespoon coconut oil and add diced potatoes, fry them for about 5-7 minutes on medium heat. I added Thai fish sauce to taste, generally 2-4 tbsp for this size soup, to add additional umami. Thank you for visiting! There are 3 easy and simple steps for making healthy soup with pumpkin and coconut milk: Saut onion, garlic and ginger. If you cannot find lemongrass stalks which are seasonal and hard to find in some areas of the country, you can use lemongrass paste. Stir in the flour and curry powder until blended. If you dont want to heat up the kitchen, you can soften the pumpkin in a pressure cooker instead of the oven. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Serve with extra coconut milk and a few more pinches of cayenne. Hi Kendra, Id try adding extra salt (if its not too salty already) & pepper (a little at a time) to taste to help balance the sweet. Heavy cream works as well as coconut milk. This week, I made anotherpilgrimage across the city to stock up on a very special item for our little Spanish pantry. Bring the soup to a light boil, and then reduce to medium-low, and simmer for 15 to 20 minutes. Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Add the garlic cloves, lime leaves, curry paste, and ginger. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in a 5- to 6-quart slow cooker. Use a scoop or spoon to scrape out the pulp and seeds from the center. this link is to an external site that may or may not meet accessibility guidelines. To my knowledge, theres actually only one store in Barcelona that sells imported canned pumpkin. Instructions. Bring to a bubble, reduce to a simmer and . Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in a 5- to 6-quart slow cooker. Stir to coat. Then for dinner, Barclay and I decided to fiddle around with a more savory curried pumpkin soup recipe. canned light coconut milk, well shaken and stirred, divided, 1/4 cup raw pumpkin seed kernels (pepitas). Shake the coconut milk well. Thank you SO much for getting back to me so quickly with these excellent tips! We create & photograph vegetarian recipes This will definitely be in my regular rotation! Sprinkle cumin and salt to taste over the top of pumpkin seeds. Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? Preheat the oven to 350F. Take two smallish pumpkins, clean them properly and cut the pumpkin in half. Then place flesh-side down on a foil-lined cookie sheet and roast for 45 minutes or until flesh is tender when . Stir in garlic, cumin, coriander, and nutmeg and cook for 30 seconds, just until fragrant. My family isnt big on spice, so I did reduce the curry paste a bit, but it was just the right amount of heat for us with about 1 1/2 tbsp instead of 2. Add cauliflower, onion, salt, and pepper and cook until the onion is softened and translucent, about 5 minutes. Preheat the oven to 180C/350F/Gas Mark 4. I used Trader Joes Miso Ginger Broth, as that is what I always have on hand. can unsweetened coconut milk Sour cream, for serving Pumpkin seeds, for serving Instructions Add the butter to a medium saut pan set over medium-low heat. Sprinkle with teaspoon of the salt, and pepper. Stir in the pumpkin pure, broth and coconut milk. Or store in a sealed container and refrigerate up to 3 days, or freeze for up to 3 months. I added a serrano pepper for extra heat and a little honey, it was perfect. My other thought was to lessen the curry but I love the flavor and do not want to change the curry and cumin. STEP 1: Prepare the pumpkin. Heat oil in a Dutch oven over medium heat. Then add the curry powder and ground coriander. Place half of pumpkin mixture in a blender; remove center piece of blender lid to allow steam to escape. Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth. Add pumpkin and water or stock and boil pumpkin till soft and tender. This will bloom the flavor of the seasonings and cook the garlic. Preheat the oven to 350F. My calculations are intended as a guide only. Very easy and the perfect amount of spice. Serves 4 (serving size: 1 1/2 cups soup and 1 tbsp. without this, it tasted like water. ingredients: water, pumpkin puree, coconut milk (coconut extract, water), sweet potatoes, onions, carrots, celery, apples, curry powder (turmeric, coriander, cumin, garlic, ginger, cinnamon, allspice, nutmeg, red chile pepper), cornstarch*, sea salt, brown cane sugar, vegetable broth (natural flavor, water, salt, olive oil expeller pressed palm Bring mixture to a boil, reduce to a simmer, cover and cook for 10 minutes. If you use a microwave, stir the soup before eating it because it may have pockets of extreme heat. I used one tablespoon of the red curry paste so it wouldnt be too spicy for my 4-year-old, and then my husband and I added cayenne to our bowls. 2.) Drizzle with coconut milk and top the soup with freshly ground coriander and pumpkin seeds. Uncover the pot and whisk in the coconut milk. 3. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This is soooo good! Add the maple syrup and a pinch of cayenne pepper. Add broth, water and pumpkin; mix well. It will be made again and again, thats for sure. Place into the oven and bake all together for 40-45 minutes. Add the chopped onion, and leeks. It is essential for this recipe. Place soup in a medium bowl. Copyright 2022 Meredith Corporation. I just made cilantro pesto, so I drizzled that on top. I actually also added some fresh grated ginger. Instructions. Thanks for your healthy, simple and delicious recipes. Whisk until smooth. Stir in curry leaves, coriander, salt, garam masala, asafoetida, and turmeric. Heat the coconut oil in a deep pot over medium-high heat. Step 1: Roast your pumpkin until tender. I immediately put our new stock to use this week, testing out a new recipe for pumpkin bread (recipe coming soon!) This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream. Add up to one coconut milk can of water should it need a bit of thinning. Salt and pepper to taste. Saute until softened; 5 to 7 minutes then stir in garlic and ginger. Heat the coconut oil in a deep pan on medium heat then add all the fragrance building ingredients (celery, garlic and onion). Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring. I made the following changes: Cooking Light may receive compensation for some links to products and services on this website. And wow, itended up being a total hit. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Remove the lime leaves and pour the soup into a high speed blender (you may have to work in batches), and puree until smooth. Add the spices and cook for another 30 seconds. It's even better the next day. Hi Shelley, I used a 400ml can, you could go with half if you wanted less coconut flavor (I personally really like coconut)l. Very good. Salt and pepper to taste. Is delicious. In a large sauce pan, heat oil over medium heat. Red curry is one of my favorite things, especially mixed with creamy coconut. Add the finely chopped garlic, curry powder, and cayenne pepper, if using. You can find additional info here. How to Make Curry Pumpkin Soup with Canned Pumpkin Step 1: In a large saucepan, add olive oil and cook red pepper, onion and garlic and cook over medium heat for about 5 minutes or until vegetables are nearly tender. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. It will keep frozen in airtight containers for up to three months. Add broth, coconut milk and pumpkin to the onion/spice mixture. Cook, stirring often, until mixture browns slightly, 3 to 5 minutes . For four people, it equals 2 cups pumpkin (or a can of prepared pumpkin) to one can of coconut milk. Cooking Light is part of the Allrecipes Food Group. Cover with lid, and turn to manual. Delicious! Defrost well before reheating the soup. Blend using a hand blender or cool down completely and blend using a blender or mixer. Natalie. 2. Pepitas, cilantro and a dollop of sour cream finished this dish nicely. Pumpkin Curry Soup with creamy coconut milk and sweet apple features an aromatic blend of ginger, cumin, turmeric and curry powder. Use a spoon to scrape out the pumpkin seeds. Place the pumpkin chunks on a baking tray, drizzle with 1 tablespoon of olive oil and season generously with sea salt and freshly cracked black pepper. Heat some oil in a large soup pot or dutch oven over medium heat. I just wanted to let everyone know that Ive been making this recipe for about a year now and its our absolute favorite. Cover and cook on low until vegetables are very tender, about 7 hours. Cook the onion, garlic and ginger until soft and translucent. This time I experimented with lime leaves. Repeat with remaining pumpkin mixture. Stir in the coconut milk, and taste again, adding more salt and pepper to taste. Once boiling, turn the heat down a bit and simmer the soup for 5 minutes. Whisk in the coconut milk and pumpkin. If you cant find Thai Red Curry Paste local to you, it can be ordered on Amazon. Swirl 1 teaspoon coconut milk into each; garnish with pepitas and red pepper. This was one delicious soup! Pour in chicken broth and continue to whisk until smooth. In a large pot over medium heat, heat the coconut oil. I prefer preparing my own cubed pumpkin for this recipe, but you can substitute it for an equal amount of pumpkin puree. When you put the pumpkin in the oven to soften it, what temperature should you set the oven to? Add remaining ingredients, including the pumpkin, and bring to a simmer. My favorite thing in life is time spent around the table. Made it for New Years Eve and it went wonderfully! Add the pumpkin, lime juice, and sugar. Please read my disclosure policy. Pumpkin can be switched out for butternut squash or a mix of sweet potato and butternut squash as long as the quantities remain the same. Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. Calories: 267kcal Author: Delicious Everyday Ingredients 1 tbsp olive oil 1 onion coarsely chopped 2 cloves garlic grated 3 pounds butternut pumpkin peeled and chopped 1 lemongrass stalk finely chopped or grated 1 tbsp fresh ginger grated 1 bunch cilantro fresh coriander leaves 4 cups vegetable stock 13.5 oz coconut milk For Garnish (optional) After a hectic work day, I wanted nothing but to sit down at a restaurant and have someone bring me food. Brush with olive oil; sprinkle with salt, allspice, and white pepper. Cook until soft and translucent, 5 to 7 minutes. Add chopped onion and garlic and saut until onion is soft and translucent. Add the roasted pumpkin and mix everything together. And all the better with some seriously tasty food to bring us all together. I thought vegans did not eat shrimp. With your heat still on low, stir so the curry gets an opportunity to toast and start coating the bottom of the pot. It is quite spicy for my scale but soooooo delicious. In a dutch oven or large soup pot, saute mirepoix (onions, carrots, and celery) in coconut oil until softened. Then reduce heat to medium-low. This soup is so easy, especially for the great taste! Im not sure how someone said this tastes like pumpkin water! Once oil is hot add bay leaf and cook for a minute. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in Instant Pot. Delicious! Let cool and scoop out the seeds and guts. Garnish with chives. To smooth out the soup, run and immersion blender through the soup (or use a traditional blender, pureeing the soup in batches). Stir in curry paste and pumpkin pie spice and cook for 1 minute. Preheat oven to 425F (if using fresh pumpkin) Cut pumpkin in half, scoop out seeds, and place open side down on a greased parchment-lined sheet pan. i had to add the whole can of coconut milk another tablespoon of curry paste and a tablespoon of flour to get the consistency i wanted. See notes above for possible ingredient variations. Stir in coconut milk. Add a drizzle of oil to a large pan or stock pot and gently fry the onion for around 5 minutes until softened. Add the pumpkin. Divide soup evenly among 4 bowls. Save my name, email, and website in this browser for the next time I comment. In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. 2. Using an immersion blender, puree soup until smooth. Couldnt tell the difference even in pumpkin pie. Then peel the pumpkin and cut it into small pieces. Thanks Jeanine for the recipe! I would reduce a cup of veggie broth next time. I found that they added a nice brightness, although I realize theyre not always easy to find. Stir in curry, cinnamon, nutmeg,. This fall-flavored soup tastes lush and creamy, but has no heavy cream whatsoever. Then stir in the pumpkin, vegetable broth, and . Add stock, pumpkin and seasonings; whisk until blended. Made this for a friends birthday and we all enjoyed it so very much! Thank you, Love and Lemons! Stir tomato into onion mixture in Dutch oven. Add the pumpkin puree, cumin, ginger, salt, and stir to combine. If any of the layers are dried out, peel them away. Line a baking sheet with parchment paper. Add the flour and about 1/2 cup of soup into a small bowl/mug/etc. Spread the pumpkin wedges out on a baking sheet. Next add the pureed pumpkin and mix with all the other ingredients. Freeze it without adding the coconut milk. Place half of pumpkin mixture in a blender; remove center piece of lid to allow steam to escape. Remove it from the oven, and when it's cool enough to touch slice it into quarters. Add the coconut milk as you serve it. Please refer to mydisclosure pagefor more information about these affiliate programs. Bake in the preheated oven until soft, about 45 minutes. Stir in 1 cup coconut milk and lime juice. Any idea/tip? Leave the seeds - it's easier to remove them after roasting. Add the minced garlic, ginger, red curry paste and cook for 1-2 minutes. I harvested the meat from a pumpkin my son won at a local fair so I thought it needed some additional warmth. Thai food always gets our vote!! Curried Tomato-Carrot Soup with Coconut Milk Lolibox salt, curry powder, water, pepper, onion, tomatoes, coconut milk and 2 more Cream of Sweet Potato Soup with Red Curry and Coconut Milk La Cocina de Babel olive oil, cilantro, red curry paste, garlic cloves, chicken stock and 4 more Thai Green Curry Chicken Soup KitchenAid Heat on high until it comes to a light boil then reduce to low. Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. Melt butter in a large saucepan over medium heat. Bring to a boil, then reduce the heat and simmer for 20 minutes. (If it gets too tangy, add a little more sweetness to balance). Optional additions as desired. Offers may be subject to change without notice. Your email address will not be published. Before things start sticking to the bottom of your pot, add the coconut milk and the veggie broth. Stir well for about 30 seconds. (And/or if its not too coconutty, you could stir in more coconut milk, if its not too spicy, you could stir in more curry). 4 garlic cloves (I add them whole, the blender will do the work later), 3 lime leaves (or a bit of lemongrass, or omit), 3 cups roasted pumpkin or butternut squash, skin and seeds removed*, 1 can coconut milk, light or full fat, either is fine. Great served with fresh coriander, pumpkin seeds and crusty bread. Stir to combine. I cannot eat nothing too hot so I take the curry off and it taste fantastic. Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips. Add the pumpkin, allow to simmer for about 15 minutes. Add coconut milk, vegetable broth, maple syrup or . Reduce the heat to low, cover, and simmer for 10 minutes, to allow the flavors to meld. of curry paste, coconut milk, the fried garlic and onions, a pinch of salt, and curry powder to taste. Quick dinner ideas, nutrition tips, and fresh seasonal recipes. After a little bit add the curry paste. Once they have cooled a bit, blend the pumpkin chunks (with the "pumpkin water" that remains in the pot). Place a clean towel over opening in blender lid to avoid splatters; process until smooth. Make sure you remove the lemongrass first. Click here for the recipe. Stir until well combined. Add the onion and saut for 5 minutes. I made this two nights ago, and its delicious! Cook the onion gently for about 3 minutes, stirring often, until translucent. Cover with lid, and turn to manual. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Curious as to what you use for red curry paste. Using an immersion blender, puree soup until smooth. Add in the minced garlic, salt, and pepper, then stir for another 2-3 minutes. This is a great soup but too liquidy for my taste. Add butternut squash, salt, coconut milk, and enough water to just cover the squash. Reduce heat to low. Add the garlic, ginger, lemongrass, and curry paste and cook for 3 minutes. I just tried it for lunch and the combination of pumpkin, coconut milk, and curry is just great! Heat oil in a dutch oven or medium pot over medium heat. Thanks for the delicious recipe! Step 1 Heat oil in large pot over medium-high heat. Add the curry powder, salt and pepper and cook, stirring,. Saute the onion first, then add ginger. Bring to a boil; cook and stir for 2 minutes or until thickened. This soup is naturally vegan, dairy-free, and gluten-free. Add the tomato paste, fresh thyme, allspice, bay leaf, cayenne pepper, coriander, curry powder, garlic and salt. This recipe was calculated using the exact brands and measurements I used to make this recipe. Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. Looking forward to freezing and having it for months to come! Made this soup. Offers may be subject to change without notice. Reheat refrigerated or frozen soup in the microwave or on the stovetop. Bake until the edges are beginning to brown, about 20 minutes. Hi there, quick question I find that the maple syrup makes the soup a bit sweet for my taste but too late I added it and am ready to serve it to 15 people tomorrow! Add more salt, pepper to taste. I halved it easily for a weeknight. Preheat: Preheat oven to 450F (230C). Drizzle some olive oil on top and season them with salt and pepper. Pie filling contains spices that are not used in this recipe. If the soup thickens in the fridge overnight, stir in some water to think it a little and thatll help dilute the flavors a bit. Want to make it in your slow cooker? Do not use pumpkin pie filling. 1 litre vegetable stock 1/4 tsp chili flakes 1 and half tsp maple syrup 3 leaves fresh sage salt and pepper to taste Instructions Wash the pumpkin. Serve with extra coconut milk and roasted pumpkin seeds as a garnish if desired. I finished it off with some fish sauce (Tbsp) which I know sounds weird but instead of adding more salt, there is a nice complexity to a good fish sauce that can really round out the corners of milder flavored dishes. Cook for 2-3 minutes. It gets a Thai twist with Thai curry paste and coconut milk and some shredded coconut. Reheat either in the microwave or in a saucepan on the stovetop. I lived in Spain and we used squash instead of pumpkin. Secure lid on blender. I have a way of often over-spicing my soups too , Just made this soup and it tastes delicious but is way too hot for my liking! Heat a medium stock pot over medium-high heat and spray with cooking spray. When I failed to bookmark the recipe, I freaked (as did my husband) because I thought the recipe had been lost forever. Remove from the oven. 3 Add pumpkin seeds and toss to coat. this link is to an external site that may or may not meet accessibility guidelines. I used a 400 ml can and it seemed like too much. Saut for 2 minutes, stirring frequently. Instructions. Ingredients for Pumpkin Soup 1. Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less), 4 cups 1/2-inch-cubed peeled fresh pumpkin or butternut squash, 1 large Granny Smith apple, cut into 1/2-inch cubes (about 1 1/2 cups), 1 (1-inch) piece fresh ginger, peeled and thinly sliced, 1/4 teaspoon crushed red pepper, plus more for garnish, 1 cup plus 4 tsp. Add the broth and coconut milk to the pot. 3.) Stir in the curry powder, salt, sugar, turmeric, coriander, and red pepper flakes; cook a few seconds more until fragrant. Add the flour mixture to the soup and let it gently simmer for another 10 minutes or so. Add coconut milk, salt to taste and simmer. This luxurious, subtly-spiced Curried Coconut Pumpkin Soup recipe will warm you from the inside out. To me, Sunday soup making became the calm before the storm a necessary rejuvenatingtime before a new crazy week would begin. Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven, Your email address will not be published. Instructions. Saut for 2 more minutes, stirring occasionally. As an Amazon Associate, I earn a commission from qualifying purchases. i dont get how the photo looks so creamy? Required fields are marked *. I personally love it Thai-spiced. -used HALF the red curry paste, and it was plennnty spicy. Pumpkin (or butternut squash) soup can go a whole bunch of directions. Hi Add coconut oil to a large pot over medium-high heat. Add the pumpkin, coconut sugar, cumin, salt, pepper, cayenne, and 1 2/3 cups of the remaining vegetable broth. The chef was kind enough to . Serve the soup with crusty Italian bread, a cheese tray with chutney, homemade crackers, or basmati rice and grilled chicken. This vegan soup is ready just over 35 minutes with minimal prep and in one pot. Fresh Asian flavors are layered in this dish creating a unique and wonderful pumpkin soup your friends and family will rave about. 3. Going on regular rotation this winter. It will take about twenty minutes in the oven with a drizzle of oil, or it can be done in an Instant Pot. Its exactly the kind of quick, easy, and healthy dinner recipe that I love this time of year. Pumpkin Soup with Sage and Coconut milk Cubes N' Juliennes. How to make potato, pumpkin and spinach in creamy coconut curry sauce . We love to eat, travel, cook, and eat some more! Using a hand blender or a traditional blender, puree the soup until smooth. Add spices and stir until spices color the oil and become fragrant, about 1 minute. salt, thyme, celery, fresh ginger, olive oil, parsley, chicken stock and 7 more. pumpkin seeds). I omitted the maple syrup because the pumpkin was on the sweet side already. Place a whole pumpkin in the oven for 15-20 minutes at 400 degrees. For 35 ounces of pumpkin you will need about a five pound pumpkin. Heat the oven to 400. It is made with canned pumpkin, coconut milk, coconut oil, onion, garlic, ginger, broth, and curry powder. Instructions for Pumpkin Soup Im salivating just thinking about it! Add red curry to sauteed onion Red curry added to sauteed onion mixture Step 2: Layer flavors in the pot for the perfect Pumpkin Thai Soup Recipe Saute the onion first, then add ginger. A creamy, Thai-spiced pumpkin soup made with coconut milk and red curry paste. Yes, you can. Pour in the stock. Thanks again! Secure lid on blender. Add the vegetable stock, coconut milk, salt & pepper. Stir to combine. Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. Pour in the stock and coconut milk then add the roasted pumpkin. Remove from oven and let the pumpkin cool down a bit. Add the chicken or vegetable broth and simmer for 20 minutes. Hope this helps! Heat the oil in a heavy-bottomed pot. Mix in a can of pureed canned pumpkin or an equal amount of roasted pumpkin. While the pumpkin chunks and water are cooling, fry chopped garlic and onions in olive oil on the stove. Rub pumpkin halves with coconut oil, ghee, or butter. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Add the pumpkin and liquid vegetable stock. 1 package (16 ounces) dried lentils, rinsed; 1 carton (32 ounces) vegetable broth; 2 tablespoons curry powder; 1 garlic clove, minced; 2 cans (13.66 ounces each) coconut milk Loved this and so simple to make. Stir in the Tikka Masala curry paste and fry for a minute. Puree the soup in a food processor or with an immersion blender. Set aside in a bowl. Drizzle the quarters with olive oil and season with salt and pepper and continue roasting in the oven for 35-50 minutes (depending on size) until the flesh is really soft. Bring to the boil and then reduce the heat, cover and simmer for 45 minutes. Ingredients For The Thai Pumpkin Soup Recipe, Grilled Thai Chicken Sandwich with Peanut Sauce, Pumpkin Apple Bread with Streusel Topping, Turtle Thumbprint Cookies Recipe {Blossoms}, Shortbread Cookies Recipe (5 Ingredients), Pretzel Chocolate Bark Recipe with Sea Salt, Chocolate Mousse Cake Recipe From Scratch. Im not sure if it would work but I used a full can of coconut milk (1 and 2/3 cup) and just could not taste coconut over the curry. Itll still be great. When the oil is hot, add the onion, garlic and ginger and stir. Transfer the mixture to a blender. Add the garlic and red curry paste, and stir to combine. Mix pumpkin seeds, cumin and salt together until pumpkin . Dice the onion and mince the garlic. Mine was so thick, creamy and flavorful. In a large pot, heat the coconut oil over medium to medium-high heat and saute carrots, pumpkin, and onion, stirring occasionally, for 10-12 minutes. Using an immersion blender, carefully blend soup until it is a smooth consistency. Let the pumpkin cook a few more minutes, breaking apart the larger pieces with your wooden spoon or spatula. Your email address will not be published. Peel the pumpkin and scoop out the seeds. I made this soup and is absolutely delicious. Serves 4 (serving size: 1 1/2 cups soup and 1 tbsp. Can you give me a tip: My soup went slightly too spicy cause I added one dried little chili. This is intended as an overview. Copyright 2022 - Hostess at Heart. Taste, and add salt as needed. Scrape the pumpkin flesh from the skin and set aside until youre ready for it to go into the soup. Remove lid and discard lemongrass. Any thoughts on how to cut the sweetness? Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. This helps to release the aromatic oils of the plant. Gently simmer for 20 minutes to allow the flavors to develop. I used fresh pumpkin that I had cooked myself and pureed so it was nice and thick to begin with. This flavorful soup made with coconut milk and spices, is perfect to warm you up on a chilly fall day! Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. Topped it with cilantro and roasted pepitas. Chop the pumpkin into 2-inch pieces. Add broth, pumpkin and tamari or soy sauce. Any expat living in Europe (or in most other countries abroad) will be the first to tell you that those convenient little cans of Libbys which I used to so casually toss in my cart back in Kansas City areimpressively hard to track down across the ocean! Serve immediately. Allow that to sweat down for 3-4 minutes on low heat. Serve warm, sprinkled generously with your favorite toppings. Ive only used curry paste made with shrimp. Carefully uncover, and stir in 1 cup coconut milk and lime juice. pumpkin seeds). 4.84 from 6 votes Print Save Pin Servings: 5 Calories: 209 Course: Soup Cuisine: American Diet: Gluten-free, Vegan Method: Instant Pot/Pressure Cooker Cover and cook on low until vegetables are very tender, about 7 hours. Remove from the oven. Greetings, Charlotte, Hi Charlotte, vinegar counteracts spice (you have to add it little by little so your food doesnt come out too vinegar-y) here I might try a little splash of white wine or rice vinegar. Heat the coconut oil over medium-high heat and cook the onions for about 5-7 minutes (or until soft). I did have a soup at a festival where the coconut and ginger were more pronounced but had very similar flavors and I was curious if I could do 2 cans of coconut milk and maybe halve the veggie stock and use fresh ginger but twice as much. Add vegetable stock and coconut milk, and stir to combine. Directions In a large saucepan, saute the mushrooms and onion in butter until tender. So the next time youre at the store or the next time you expats make a pilgrimage across town to those special import stores pick up a few cans and lets make a batch together! Alternatively, transfer to a traditional blender and puree in batches until smooth. Bring to a boil. Add garlic, curry and coriander; continue to stir for 1 minute. Heavenly taste! Instructions. Slice the pumpkin into 1 inch thick wedges. Really super cozy and perfect for this time of year! Swirl 1 teaspoon coconut milk into each serving; garnish with pepitas and additional red pepper. Cannot wait to try this! Give the soup a taste, and add extra salt, pepper, and/or red curry paste if needed. Cook for 7-10 minutes, stirring occasionally. I made it with homemade puree rather than canned, but still an excellent soup! It will take about twenty minutes in the oven with a drizzle of oil, or it can be done in an Instant Pot. 2 Mix honey and olive oil together in a bowl until combined. Taste like pumpkin water. Add black pepper powder. Perfect for Fall, our Thai Pumpkin Soup Recipe is such a refreshing change of pace with warm spices and a smooth velvety texture. Drizzle the quarters with olive oil and season with salt and pepper and continue roasting in the oven for 35-50 minutes (depending on size) until the flesh is really soft. Equal parts cooked pumpkin and canned coconut milk For two people, that comes out to one cup pumpkin, one cup coconut milk. Chop the onion finely. Click here for the recipe. Simmer again. Just made this for lunch as I had recently roasted some pumpkindelicious and super easy! Once hot, add oil, shallots, and garlic. Stir in broth, pumpkin, maple syrup, and almond butter. Step 2 Place half of pumpkin mixture in a blender; remove center piece of lid to allow steam to escape. YUM! Vegan, gluten free, easy, and warming on fall evenings. Mix in the chopped pumpkin, carrot and potato and fry for another 2 minutes.