ROASTED PUMPKIN AND COCONUT WATER SOUP
A new twist on a fall classic with international flavors. Best served with a drizzle of honey on top.
Provided by Peace Frog
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pumpkin halves on baking sheet.
- Bake in preheated oven until pumpkin is soft and easily pierced with a fork, 30 to 40 minutes.
- Scoop pumpkin flesh into a blender; add coconut water and blend until smooth, 1 to 2 minutes.
- Pour pumpkin mixture into a saucepan and bring to a simmer over low heat; stir in butter, curry powder, ground ginger, chile powder, ground nutmeg, salt, and ground pepper. Thin soup with milk to reach desired consistency. Cook and stir soup until heated through, about 5 minutes.
Nutrition Facts : Calories 118.2 calories, Carbohydrate 19.6 g, Cholesterol 11 mg, Fat 4.6 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 2.8 g, Sodium 92.6 mg, Sugar 4.2 g
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Muhammed Amdadul
[email protected]I can't wait to make this soup again. It's definitely a new favorite.
Sikder Toffazal
[email protected]This soup is a great way to use up leftover pumpkin.
TAMANNA Islam
[email protected]I used light coconut milk instead of coconut water and it turned out great.
Md mahabub Alam
[email protected]I roasted the pumpkin myself instead of using canned pumpkin and it made a big difference in the flavor of the soup.
Rofayda Moheamd
[email protected]I made this soup for my family and they all loved it. Even my picky kids ate it without complaining!
lipz Og
[email protected]This soup is so comforting and filling. It's perfect for a cold winter day.
Hazar Hazar
[email protected]I wasn't sure about the coconut water at first, but it really works in this soup. It gives it a nice sweetness and creaminess.
Md. Shahin Alam
[email protected]I added a little bit of curry powder to my soup and it gave it a really nice flavor.
Sammy Lopez
[email protected]This soup is so easy to make and it's so delicious. I love that I can use canned pumpkin and coconut water, so it's a great recipe for busy weeknights.
Jotoya Derisme
[email protected]I'm not usually a fan of pumpkin soup, but this recipe changed my mind. The coconut water gives it a really nice flavor and the soup is so creamy and smooth.
Achbatuddin Nayem
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved it and asked for the recipe.
Onyebuchi Myboy
[email protected]This soup is amazing! The combination of pumpkin and coconut water is so unique and flavorful. I loved the creamy texture and the hint of sweetness from the pumpkin.