SPICY COCONUT PUMPKIN SOUP
This Caribbean-style pumpkin soup is ideally made with calabaza, but butternut or kabocha squash will work too.
Provided by Ramin Ganeshram
Categories Dinner Lunch Soup/Stew Pumpkin Coconut Hot Pepper Cumin Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Vegetarian Vegan Fall Winter
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Heat the coconut oil in a large saucepan over medium heat. Add the pumpkin, stir well, and cook, covered, for 15 minutes.
- Add the onion, garlic, and ají dulce and stir well. Sauté until the onion becomes translucent, 3 to 5 minutes, then add the brown sugar and cumin. Mix well. Cook until the sugar melts, 2 to 3 minutes.
- Stir in the coconut milk and broth. Bring to a simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes.
- Using an immersion blender, blend the soup into a smooth purée. Alternatively, remove the solids with a slotted spoon and place in a blender or food processor. Purée until smooth and return to the pan.
- Bring back to a simmer and cook gently for 5 minutes so the flavors combine. Season with salt and black pepper to taste. Serve hot, garnished with the cilantro.
PUMPKIN SOUP WITH COCONUT MILK
The spices in this soup really marry up well and make this the tasty, flavorful soup it is. I can guarantee you will impress even the fussiest of eaters. If you can use organic vegetables, the soup will have a glorious color and taste more intense. Most people cannot tell that you have used coconut milk instead of cream. This makes it not only taste good, but full of all the health benefits of the coconut. Add a dollop of plain Greek yogurt or some chopped parsley, or drizzle with good quality, cold-pressed extra virgin olive oil. Enjoy and taste the golden color of the sun!
Provided by Pip
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h5m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
- Bake in the preheated oven until soft, about 45 minutes.
- While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
- Bake in the preheated oven until soft, 30 to 40 minutes.
- Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
- Puree soup using an immersion blender until smooth.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 25.3 g, Cholesterol 3 mg, Fat 28.2 g, Fiber 4.8 g, Protein 4.8 g, SaturatedFat 19.3 g, Sodium 867 mg, Sugar 6.7 g
SPICY PEANUT AND PUMPKIN SOUP
This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don't be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chile to a gentle, lingering heat, but you can also take the chile out before the soup is puréed. An optional spoon of honey to the soup will round out the flavors, and a dollop of crème fraîche or yogurt will further temper the heat. Serve with a baguette or sourdough bread for dipping.
Provided by Yewande Komolafe
Categories dinner, weekday, soups and stews, appetizer, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
- Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
- Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 21 grams, Sodium 1115 milligrams, Sugar 11 grams, TransFat 0 grams
SPICED PUMPKIN SOUP
A smooth soup made with butternut squash which will satisfy vegetarians, or spice it up with a scattering of chilli shrimps
Provided by John Torode
Categories Lunch, Soup
Time 1h40m
Number Of Ingredients 8
Steps:
- In a large pan, heat the oil with ½ tsp salt and some pepper. Add the leeks and potatoes, cook for 5 mins over a medium heat, stirring constantly, then add the garlic and squash. Continue to cook for 10 mins to give everything a bit of colour.
- Add the coconut milk and 1 litre water, or enough to cover the mixture. Place the lemongrass on a board and crush with the flat end of a cleaver or knife, then add to the soup, turn the heat up and bring to the boil, then reduce the heat to a simmer. Cook for 20 mins until the squash is mushy. Remove the lemongrass.
- Blend until smooth (the soup should be nice and thick, but add a splash of water if it has become too thick). Return to the saucepan and put back onto the heat. Taste and season again, then serve with a bowl of snipped chives and one of Chilli shrimps (see below), allowing guests to help themselves.
Nutrition Facts : Calories 282 calories, Fat 18 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.25 milligram of sodium
SPICY THAI CANNED PUMPKIN SOUP WITH COCONUT CREAM
A quick and easy sweet and spicy pumpkin soup made with canned pumpkin.
Provided by Brad
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Place curry paste in a stockpot over medium heat and cook until fragrant, about 1 minute. Stir in chicken stock and pumpkin; cook until soup starts to bubble, about 3 minutes. Add cream of coconut; cook for 3 minutes. Add jalapeno pepper and Anaheim chile pepper; cook until hot, about 3 minutes. Season with salt.
Nutrition Facts : Calories 280 calories, Carbohydrate 45.1 g, Cholesterol 0.4 mg, Fat 13.4 g, Fiber 3.4 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 714.9 mg, Sugar 37.8 g
SPICY PUMPKIN SOUP
Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
Provided by Anna Glover
Categories Lunch, Starter
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
- Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
- When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.
Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
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- Melt the coconut oil in a heavy Dutch oven or soup pot over medium heat. Add the onion, garlic, ginger, and chili pepper. Sauté until fragrant and onions are translucent. Stir in the curry powder, coriander, cumin, cinnamon, and salt until well blended with the sautéed vegetables about 2 minutes.
- Add in the chicken stock, coconut milk, pumpkin purée, and brown sugar. Bring to a boil and lower to a simmer for 10-15 minutes. Using an immersion blender or regular blender, purée the soup until smooth. Taste for seasoning. Add in the pepper and more salt if necessary. Serve the soup with a dollop of sour cream and garnish with toasted pumpkin seeds.
- Preheat oven to 375 degrees. Place 1 cup of raw pumpkins seeds in a single layer on a baking sheet. Spray the pumpkin seeds with cooking spray. Sprinkle with salt and 1 teaspoon of sriracha seasoning. Toss well to coat. Bake for 7-10 minutes or until browned and toasted. Let cool.
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4.5/5 (15)Total Time 30 minsCategory Side Dish, SoupCalories 63 per serving
- Mince or grate the ginger using a fine-holed cheese grater. Finely dice the onion and mince the garlic. Add the ginger, garlic, and onion to a pot with the olive oil and sauté over medium-low heat until soft and transparent (about 5 minutes).
- Add the cumin and red pepper to the pot. Stir and cook for about 1-2 minutes to allow the spices to toast just slightly.
- Add the pumpkin purée and coconut milk to the pot and stir to combine. Add the chicken broth and stir to combine again. Turn the heat up to medium and allow the soup to heat through. Once heated, taste and add salt and pepper to your liking (I added 1/4 tsp salt and 10 cranks of the pepper mill).
- Rinse the cilantro, pull the leaves from the stems, and then give them a rough chop. Stir in a handful of the chopped cilantro just before serving. If you want a smooth soup with no chunks of onion, use an immersion blender prior to adding the cilantro.
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