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Pumpkin and Coconut Milk Soup

Another pumpkin recipe …


I know, I know … you’re probably all pumpkin-ed out. Honestly, I can’t blame you. There is A LOT of pumpkin being served up across the Web these days. But then again, I really did want to get this Pumpkin and Coconut Milk Soup recipe in because I thought it turned out so well.


It’s seasonal. It’s simple. It’s rich with flavor.


This Pumpkin and Coconut Milk Soup had a number of things I personally love: coconut milk, curry and the creamy, velvety texture I really adore in soups.  I’m thinking you’ll love it too … so please do give this Pumpkin and Coconut Milk Soup a try … I promise you will not be disappointed.


Pumpkin and Coconut Milk Soup
Makes 4 to 6 servings (that’s soup-bowl servings not the shot-glass servings you see above!)

1 medium pumpkin, about 3.5 lbs.
14 oz. can of coconut milk
1/4 cup olive oil
Small onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon curry powder
1/4 teaspoon nutmeg
Pinch of crushed red pepper flakes
2 to 3 cups water or broth
1/4 to 1/3 cup half & half
Greek yogurt, for garnish

Clean, seed and peel the pumpkin then cut it into large chunks. Place the cut pumpkin into a large pot with the coconut milk and bring to a simmer. Cover the pot and continue to simmer the pumpkin until quite tender. Remove the pumpkin to a bowl (with the coconut broth) and mash with a fork or potato masher. Set aside.

Clean pot or use a new pot and heat the olive oil over medium high heat. Stir in the onion and garlic and saute until the onion is softened, about 3 to 5 minutes. Stir in the curry, the nutmeg and the red pepper flakes and cook for a minute longer. Add the mashed pumpkin and coconut milk back to the pot along with the 2 cups water/broth and bring to a boil. If the soup at this point seems too thick add the additional water/broth. Simmer, the soup for 30 minutes longer.

Empty the soup into a blender and blend until quite smooth. Pour the soup back into the pot and season with salt and freshly ground pepper then add the 1/4 cup cream and bring just to a simmer. (If necessary thin with additional cream.)

Serve the soup hot with a dollop of Greek yogurt on top. (Soup can be made — without adding the half & half – one day in advance. Simmer gently just before serving adding the half & half accordingly.)

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14 Responses to “Pumpkin and Coconut Milk Soup”

  1. Rosa says:

    That soup looks so delicious! A heavenly combination.

    Cheers,

    Rosa

  2. theoni says:

    Absolutely gorgeous presentation Maria mou!
    Love the black,white and golden yellow of the soup in the photos! Looks like velvet in a cup!

  3. Maria, what an elegant presentation and you know what I am for one, not sick of pumpkin WHATSOEVER! I love the combination of coconut milk and pumpkin too, with the greek touch on top :)

  4. Μαρία μου, πολύ μου άρεσε αυτή πρότασή σου για σούπα κάρυ κολοκύθας! Υπέροχο!
    Και τι όμορφες οι φωτογραφίες σου!

    Θα την δοκιμάσω το γρηγορότερο!

  5. Foodjunkie says:

    I love the food styling here! The recipe also looks tempting, a more “exotic” version.

  6. Juliana says:

    This pumpkin soup with coconut milk looks so tasty and so pretty…it is a must try :-) Love how you presented the soup…so so cute!

  7. gasteroplix says:

    φαίνεται υπέροχη, όμορφη παρουσίαση

  8. What an unusual, elegant, soup! Have never tried the coconut and pumpkin combo but I can see how it would be smooth and delicious!

  9. This is my favourite way to enjoy pumpkin soup Maria…spicy soup with cooling coconut milk. Beautiful!

  10. Great pictures Maria! And your recipe sounds absolutely delicious!Another great use for pumpkins!

  11. Those look delicious and I love the presentation – gorgeous!

  12. Caitlin says:

    Pumpkin and Coconut? Cool! I’ve never tried them together, but it sounds like a great soup. Love your little soup cups- super cute!

  13. [...] Pumpkin and Coconut Milk Soup (from Kali Orexi) [...]

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