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.
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.)