Coconut Pumpkin Soup
This luxuriously smooth, naturally sweet coconut pumpkin soup is my go-to comforting appetizer and light meal for both weeknights and casual dinner parties
Ingredients
- 1 palm-sized piece of pumpkin
- 20 g full-fat coconut milk
- 300 ml drinking water
- 1 tsp olive oil
- Fine sea salt
Instructions
- Prep the pumpkin: Rinse the pumpkin thoroughly under running water, peel off the tough outer skin, scoop out the seeds and fibrous pulp, then cut into 2cm/0.8-inch even cubes. Transfer to a clean bowl and set aside. Uniformly sized cubes ensure even cooking and a perfectly smooth blend later.
- Sauté for deeper flavor: Heat olive oil in the saucepan over medium-low heat. Add the pumpkin cubes and sauté for 2-3 minutes, stirring occasionally, until the edges are lightly golden. This step triggers the Maillard reaction, amplifying the pumpkin’s natural sweetness without needing extra sugar
- Season and simmer: Add a pinch of sea salt to the pan and stir to coat the pumpkin evenly. Pour in cool water, just enough to fully submerge the pumpkin cubes. Cover the pan with a lid, bring to a gentle boil over medium heat, then reduce to low heat and simmer for 10-12 minutes, until the pumpkin is fork-tender (easily pierced with no resistance)
- Blend until silky smooth: Turn off the heat and let the pumpkin cool slightly to avoid splattering. Transfer all the cooked pumpkin and cooking liquid to a high-speed blender. Blend on high for 30-45 seconds, stopping once to scrape down the sides if needed, until the soup is completely velvety and lump-free
- Finish with coconut cream: Pour the blended pumpkin soup back into the clean saucepan. Add the coconut milk, stir well, and warm the soup over low heat for 1-2 minutes. Do not bring to a rolling boil, as high heat can cause the coconut milk to separate and ruin the smooth texture
- Serve and garnish: Ladle the soup into bowls, add your preferred garnishes, and serve immediately while warm