Best 3 Silky Coconut Pumpkin Soup Recipes
When the天氣轉涼, there's nothing quite like a warm bowl of soup to comfort the soul. This silky coconut pumpkin soup is a perfect choice for a cozy fall or winter meal. With its creamy texture, rich coconut flavor, and hints of warm spices, this soup is sure to become a favorite. It's also incredibly easy to make, requiring just a few simple ingredients and a few minutes of hands-on time. So grab your favorite soup pot and let's get started on this delicious and comforting recipe!
Here are our top 3 tried and tested recipes!
SILKY-COCONUT PUMPKIN SOUP (KEG BOUAD MAK FAK KHAM)
Provided by Jeffrey Alford
Categories Soup/Stew Quick & Easy Lunch Coconut Pumpkin Fall Cilantro Simmer Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6 as part of a rice meal
Number Of Ingredients 9
Steps:
- In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened. Peel, cut the shallots lengthwise in half, and set aside.
- Peel the pumpkin and clean off any seeds. Cut into small 1/2-inch cubes. You should have 4 1/2 to 5 cups cubed pumpkin.
- Place the coconut milk, broth, pumpkin cubes, shallots, and coriander leaves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. Stir in the fish sauce and cook for another 2 to 3 minutes. Taste for salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.)
- Serve from a large soup bowl or in individual bowls. Grind black pepper over generously, and, if you wish, garnish with a sprinkling of minced scallion greens. Leftovers freeze very well.
SILKY COCONUT-PUMPKIN SOUP
This is a great soup that can be served with Asian or Western meals. If you can find pale, gray-green skinned pumpkin in Asian or Caribben markets, use that, or just use regular, orange pie pumpkins. This is a recipe I've adapted from "Hot Sour Salty Sweet" by Jeffrey Alford and Naomi Duguid
Provided by Hey Jude
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened.
- Peel, cut the shallots lengthwise in half, and set aside.
- Clean the seeds from the pumpkin or butternut squash; cut into small 1/2-inch cubes- you should have about 4 1/2 to 5 cups cubed pumpkin.
- Place the coconut milk, broth, pumpkin cubes, shallots and coriander leaves in a large pot and bring to a boil; add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes.
- Stir in the fish sauce and cook for another 2 to 3 minutes.
- Taste for salt and add a little more fish sauce if you so desire.
- At this point, you can serve immediately or let the flavor develop by letting stand for up to an hour, then reheat just before serving.
- Grind black pepper generously over each serving and garnish with a sprinkling of green onions, if you like.
- Leftovers freeze very well.
SILKY COCONUT PUMPKIN SOUP
Categories Soup/Stew Vegetable Vegetarian
Number Of Ingredients 7
Steps:
- In a large pand saute the onions in the hot oil, till soft, add the pumpkin cubes and stir well. Add the coconut milk, stock and coriander and bring to boil. Add the salt and simmer over a medium heat until the pumpkin is tender, about 10 minutes. Stir in the fish sauce and cook for another 2-3 minutes. Season to taste. You could also add a little lime juice if you like the flavour.
Tips:
- Use fresh pumpkin. Fresh pumpkin has a sweeter, richer flavor than canned pumpkin. If you can, buy a small sugar pumpkin or butternut squash from your local farmers market or grocery store.
- Roast the pumpkin before pureeing it. Roasting the pumpkin brings out its natural sweetness and makes it easier to puree. To roast the pumpkin, simply cut it into cubes, toss it with olive oil and salt, and roast it in a preheated oven at 400 degrees Fahrenheit for 20-30 minutes, or until tender.
- Use full-fat coconut milk. Full-fat coconut milk will give your soup a richer, creamier flavor. You can find full-fat coconut milk in the Asian food section of your grocery store.
- Add a touch of spice. A little bit of spice can help to balance out the sweetness of the pumpkin and coconut milk. You can add a pinch of cayenne pepper, curry powder, or garam masala to your soup.
- Serve with your favorite toppings. Coconut pumpkin soup is delicious served with a variety of toppings, such as toasted coconut, chopped cilantro, or a dollop of sour cream.
Conclusion:
Coconut pumpkin soup is a delicious, creamy, and flavorful soup that is perfect for a fall or winter meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your soup spicy or mild, thick or thin, there is a coconut pumpkin soup recipe out there for you. So next time you are looking for a comforting and delicious soup, give coconut pumpkin soup a try.
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