After the scorching summer heat, refreshed only by humid and hail followed storms, the pumpkin season is finally upon us. It is always an immense pleasure to walk in the light orange-brown fields, footsteps cracking the small sun-dried twigs of summer vegetable flowers, in search of bright orange pumpkins, peeking from the overgrown grass. I love pumpkins and everything about them, and this creamy pumpkin coconut soup is at the top of the list.
Every year, I carefully select the seeds to plant, marking each potted seed with a nametag in the hope to better organize them in the garden. Pumpkins really take up a lot of space, so it is beneficial to plan in advance so that they don’t overcrowd and nearly kill off your other vegetables growing nearby.
There are few autumn and winter vegetables with lovely bright orange and reddish colors and hues, so pumpkins bring the very needed refreshment in the darker and colder autumn and winter months.
One of the first recipes I always like to make, after the pumpkin harvest, is the pumpkin coconut soup.
There are many varieties and combinations, but the pairing with the creamy coconut milk and just a touch of spices is perfect for my taste, and I hope you will enjoy it as well.
I like to roast the pumpkins with spices instead of cooking them directly in the pot. This brings additional dimensions of flavor and a bit of caramelization, which then adds extra flavor. But probably the best thing is that you don’t have to stand over the stove and stir it while the pumpkin cooks. In my book, this is a win-win situation.
making the pumpkin coconut soup
It is dead easy to make this soup.
To prepare the pumpkin…toss the pumpkin pieces with the spices and the oil so that everything is well mixed and there are no dry spots of spices on the pumpkin. The spices would burn and turn bitter if not coated in oil. Bake the pumpkin mixture in the oven at 235°C (455°F) for 35 minutes or until the pumpkin pieces start to take on color, and the caramelization is visible.
With 10 minutes on the oven timer left, turn the stove on medium-high heat until the oil is shimmering and sautee kefir lime leaves, Nora pepper flakes, and the red onion for 5 minutes or until the onions start to slightly take on color.
The roasted pumpkin should be done and can be added directly to the pot while still hot. Mix it well and add vegetable stock and coconut milk. Adjust the seasoning and cook for 5 minutes or until the soup starts to boil.
Remove from heat, take out the kefir lime leaves, and puree the soup in the blender until creamy. Return back to the pot and check the seasoning. And this is it! How simple is that?
a note on the spices
There are three main spices in this soup: Kefir lime leaves, Ceylon cinnamon, Timut pepper and pink peppercorns.
I have a small kefir lime bush in my garden which I intentionally planted just for its leaves. They are just so fragrant and great for soups, curries, and similar dishes. If you can’t find fresh leaves you can use dry ones as well. They have a nice pungent citrusy flavor as well.
I love using Ceylon cinnamon instead of the “regular” cinnamon because it has a nice gentle, almost citrusy taste and flavor and does not overpower in any way. Since it is so light in flavor I tend to add a bit more of it in the recipes than you normally would with the “regular” cinnamon.
Ever since I tried Timut pepper I loved it with its very pronounced sweet citrusy flavor. Adding it, freshly ground, to a dish really brings a note of freshness and combines the flavors. Try to find it in your local spice store, you will not regret it.
don’t throw away the seeds
Pumpkin seeds are one of my favorite snacks and, as the pumpkin soup, it is easy and quick to make.
Simply separate the seeds from the pumpkin and briefly wash them in the cold water. You will notice they still will have a bit of a silky coating on them.
Place them in a baking tray, drizzle some olive oil and sprinkle a pinch of salt. Mix well and distribute uniformly so that they are not overcrowded.
Bake them on the remaining oven heat from the pumpkin roast for 5 minutes or until they are dry.
Note that the size of the seeds depend on the baking time. The seeds of Musquee de Provence (the fairytale) pumpkin has rather small and plum seeds and they don’t require much baking time.
serving the pumpkin coconut soup
This soup is so simple to make and hearty that you can have it for a light lunch. Pair it with nice whole grain sourdough bread topped with a slice of aged cheese, you are good to go.
The soup toppings as really essential, and I never skimp of them.
A drizzle of pumpkin seed oil, a sprinkle of crushed red pepper flakes, and some fresh flat-leaf parsley go amazingly with the soup.
The pumpkin seed oil adds an intense nutty taste. This is almost the best part, and without it, I don’t think I would like the soup as much. But since the pumpkin seed oil has a peculiar taste, and if you haven’t had it before, try before adding it to the soup to see if you like it.
If you like chilies and spicy food in general, substitute the crushed Nora red pepper flakes for the crushed chipotle jalapeños. Amazing!
And finally, the fresh flat-leaf parsley adds a bit of freshness, which contrasts the coconut milk’s creaminess.
Serve while hot and, most importantly, enjoy!
Creamy pumpkin coconut soup
Equipment & Tools
- Vitamix blender
INGREDIENTS
- 1.5 kg pumpkin, cleaned (Cindrella, Musque de Provance)
- ½ tsp cinnamon (Ceylon)
- ¼ tsp Timut pepper (freshly ground)
- ¼ tsp pink peppercorns (freshly ground)
- 3 tbsp olive oil (extra virgin)
- 1 kefir lime leaf (fresh)
- 1 red onion, small (sliced thin)
- ½ chili, Anaheim (optional)
- 2 tsp Nora flakes
- 1 can coconut milk (51% coconut)
- 1.5 cup vegetable stock
- 1 tbsp field honey
- salt & pepper
Garnish
- 2 tsp Nora flakes
- 2 tsp pumpkin seed oil
- 2 tsp parsley
INSTRUCTIONS
- Preheat the oven to 240°C (460°F)
- Place the pumpkin on a large baking tray.Add cinnamon, Timut pepper, pink peppercorns, and 2 tablespoons of olive oil. Mix well to incorporate all the spices with pumpkins as uniformly as possible.Bake for 40 minutes.
- In a medium, pot add 1 tablespoon of olive oil, kefir lime leaf, Nora flakes, Anaheim chili, and the red onion.On a medium heat sautee for several minutes until the onions released the flavor and are soft.
- Add the roasted pumpkins, vegetable stock, and coconut milk.Mix all well and cook for a couple of minutes. Salt to your taste.Take the
- Puree the soup in the blender until creamy.Return to the pot and adjust the taste with salt and pepper.
- Ladle the hot soup to soup bowls, drizzle the pumpkin seed oil, sprinkle some Nora flakes, and flat-leaf parsley.Serve while hot.
