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Pumpkin-Coconut Soup

  • Prep 20 min
  • Total 60 min
  • Servings 8
  • Pinterest
    58
  • Print
    253
  • Save
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  • Facebook
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A classic pumpkin soup, lightly touched with the flavors of a Thai curry. MORE + LESS -

Dan Whalen
October 27, 2014

Ingredients

1
small pumpkin
5
dried New Mexico chilies
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 bread crumbs
15
leaves basil
Butter

Steps

Hide Images
  • 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°F 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.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
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.

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

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

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

Then just add the pumpkin and process it until smooth.

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

Looks kinda like gravel, tastes kinda like awesome.

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.

More Pumpkin Soup Recipes

Savory Pumpkin Soup Recipe
Curried Pumpkin-Vegetable Soup Recipe
Autumn Chicken Stew Recipe

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!

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