Pumpkin Coconut Soup
I adapted and translated this Pumpkin Coconut Soup recipe from a German recipe I found. Makes a smooth and tasty soup. I liked the addition of coconut milk but I have to admit I like the flavor of traditional butternut squash soup better - but if the idea of coconut milk & cumin appeal to you, definitely try this one.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
winter
fall
soup
pumpkin
lunch
bold lunch
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 tablespoon lemon juice
- 1 cup water
- salt
- 2 1/2 pounds pumpkin (fresh)
- 1 medium onion
- 2 cloves garlic chopped
- 2 teaspoons cumin ground
- 2 cups chicken broth (or boullion)
- 1/3 cup coconut milk
- scallions optional, for garnish
- Carbohydrate 24.5124950015793 g
- Cholesterol 0 mg
- Fat 4.7576735 g
- Fiber 2.55385499432403 g
- Protein 4.75780200006954 g
- Saturated Fat 3.7082887 g
- Serving Size 1 1 Serving (498g)
- Sodium 476.567700000183 mg
- Sugar 21.9586400072553 g
- Trans Fat 0.5713418 g
- Calories 139 calories
1. Cut open pumpkin, discard seeds, stringy stuff and peel. Cut into approximately 1 inch pieces. Peel onion and cut into rings. 2. Put pumpkin, onion, garlic, cumin, broth and water in a large pot and bring to a boil. Cover and simmer for 20 minutes, or until pumpkin is tender. 3. Process in batches in a blender. You may also use a hand blender, but a normal blender will result in an even smoother soup. 4. Return to pot on stove. Add coconut milk and lemon juice, heat on medium heat while stirring occasionally. Taste and add salt as desired. 5. Serve garnished with leftover coconut milk and scallions.
