Creamy pumpkin coconut soup
Creamy pumpkin delight with a hint of chilies for cold rainy autumn days topped with pumpkin seed oil, crushed red pepper flakes, and freshly chopped parsley. Combine with some sourdough bread, a slice of cheese along with a green salad and you are set for lunch.
Calories:
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.
* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.