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Pumpkin-Coconut Soup

The Food in my Beard Recipe by

Pumpkin-Coconut Soup

A classic pumpkin soup, lightly touched with the flavors of a Thai curry.

(8 comments)
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 8
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Pumpkin-Coconut Soup  

As prepared by The Food in my Beard

Pumpkin soup is great this time of year, but it can get a little boring.


So everyone tries to put a unique little twist on it. What is that twist, lately? Curried pumpkin soup. Don't get me wrong, curried pumpkin soup is fantastic, but it’s getting a little played out.

Dear curried pumpkin soup, (cc: Rolling in the Deep, Party Rock Anthem, and Pumped Up Kicks),


It’s been a lot of fun, seriously, but I think the time has come to say goodbye. I mean, it’s almost 2012. It’s time to move on. I will never forget the fun we had together.


Love,


Dan


So what now? I nominate this Pumpkin-Coconut Soup to take the reins! It’s loosely based on a Thai soup called tom yum, which is sweet, sour, and a little spicy. The crunchy topping adds a bit of texture to lock this soup in as a perfect dish on a cold November night.

Inside of pumpkin, after top cut off

Chop the top of the pumpkin out and remove the seeds. Slather on some butter and toss it in the oven!

Pumpkin seeds

Rinse the seeds and pop them in the oven for a bit as well. So tasty!

Pumpkin-Coconut Soup simmering

Meanwhile, the soup is simmering – some onions and garlic butter, followed by the coconut milk and chiles.

Pumpkin-Coconut Soup in ladle

Then just add the pumpkin and process it until smooth.

Crunchy topping for Pumpkin-Coconut Soup

The topping consists of the toasted pumpkin seeds, toasted breadcrumbs, and basil.

Finished crunchy topping for Pumpkin-Coconut Soup

Looks kinda like gravel, tastes kinda like awesome.

Pumpkin-Coconut Soup in bowl

Top the soup and serve. Yum! The pumpkin matches perfectly with the coconut, chiles, and spices. The basil finishes off the Thai flavor profile, and the crunch is much needed in this smooth soup.

Pumpkin-Coconut Soup in bowl

More Pumpkin Soup Recipes





Dan Whalen really rocked out to all of those songs in his car at one point. He has been blogging for over 3 years at The Food In My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
See Recipe

Pumpkin-Coconut Soup

1
Small Pumpkin
5
Dried New Mexico chiles
3
Cans Coconut Milk
3
Cloves Garlic
1
Medium Onion
2
Inches Ginger
2
Teaspoons Cumin
2
Teaspoons Coriander
1/4
Cup Rice Vinegar
1
Cup Breadcrumbs
15
Leaves Basil
Butter

Directions

  • 1 Chop off the top of your pumpkin and scoop out the insides. Coat in some butter salt and pepper, and toss the pumpkin into the oven at 350 until it is tender.
  • 2 Meanwhile, rinse the seeds, lightly toss in oil, and bake until lightly browned.
  • 3 While you are at it, put your breadcrumbs on a baking sheet and brown them up as well.
  • 4 Dice up the onion, garlic, and ginger. Remove the stems and seeds from the chiles.
  • 5 Saute the onion in butter for about 5 minutes. Add the garlic and ginger and cook 1 minute. Add the chiles, then add the 3 cans of coconut milk. Simmer lightly, stirring occasionally for about 30 minutes until the chiles are tender.
  • 6 When the pumpkin is tender, remove it from the oven, get rid of the skin and stem, and place the flesh into the soup.
  • 7 Blend the soup up either with a stick blender or in a normal blender. Add the vinegar and season with salt and/or soy sauce.
  • 8 Finally, make the topping. place the toasted pumpkin seeds and breadcrumbs into a food processor with the basil. Pulse until you have a nice crunchy consistency.
See Post

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