Serves 4-6. Affiliate links in this post. Increase the heat to high and bring the liquid to a boil. If you are avoiding coconut I find it is still delicious. Spicy Roast Pumpkin and Coconut Soup is a perfect autumn recipe. Next add one 15oz. This quick & easy keto pumpkin soup with ginger and coconut milk is simply perfect for the colder seasons. Note: One cup of coconut cream can provide about 552 calories, which means that coconut milk is high in calories and hence, should be consumed in small amounts. 8 Serve and enjoy! This recipe may contain affiliate links. Serve the pumpkin soup as is or add some vegan gnocchi and roasted tomatoes. It is naturally vegetarian, vegan, Whole30-compliant, paleo, and gluten-free. The first time I made this recipe I used Thai Kitchen brand coconut milk and it was much thicker than this Goya brand, so my final soup was also a bit thicker. Stir in coconut milk; heat through. Made with Thai red curry paste, coconut milk and a little vegetable (or chicken) broth, it comes together in as little as 10 minutes. It’s thick and creamy thanks to the pumpkin and the coconut milk; well seasoned with curry powder, garlic, onion and ginger; and it’s also VERY easy to make – simply mix the ingredients right in … Filled with the flavors of pumpkin, coconut, and heat from jalapenos it's a fall soup recipe you've just gotta try. Add pumpkin cubes then continue cooking for 5 minutes, mixing. How to make the low-carb cream of pumpkin and coconut soup. Notes You can also adjust the taste of the soup with 1 tablespoon of sugar, if needed. Reduce to low, cover, then simmer until the herbs are falling off the stems, about 20 minutes. Enjoy your pumpkin soup! This pumpkin curry soup will delight you with its wonderfully bold flavor profile. The next step is to cook half covered for 15 minutes over moderate heat. Which pumpkin do you use for pumpkin soup with coconut milk (or without)? Garnish with your favourite toppings for one yummy meal! Blend soup until creamy and smooth. Coconut milk gives this pumpkin soup a creamy texture and rich flavor, without making it too heavy. 7 Pour soup into bowls. This pumpkin coconut soup is made with coconut milk, which also has health benefits. It’s made with sweet roast pumpkin, warming chilli and creamy coconut milk all blended to a rich smooth vegan and dairy-free soup and sprinkled with chilli flakes and coconut. Roasting your own pumpkin might sound like extra work but for this fall soup it is 100% worth it. Naturally vegan and gluten free. Typical poor planning on my part but it all worked out. We receive a small commission for purchases made through these links. I have also made this Thai pumpkin soup recipe a few times without the coconut milk. COCONUT MILK And yes, I just assumed we had coconut milk when in fact we did not. Reduce heat; simmer, covered, until flavours are blended, about 15 minutes. Coconuts are high in fiber, vitamin C, vitamin E, B vitamins, iron, sodium, selenium, calcium magnesium, and phosphorus. Stir in cilantro to complement the sweet heat of your coconut pumpkin soup. How to make Vegan Pumpkin Soup with Coconut Milk. Cuisine American. 6 Adjust salt to taste. Blend until smooth in a blender. Pumpkin puree: This key ingredient infuses the soup with rich pumpkin flavor. This recipe makes 6-8 dinner appetizer portions. Coconut milk: It adds creaminess and tones down the heat from the curry paste. If you'd like to add some texture, feel free to garnish it with lightly toasted pepitas (hulled pumpkin seeds). I usually use full-fat coconut milk, but you’re welcome to use low-fat if you prefer. Stir the coconut milk and pumpkin together until they’re well mixed. omit them and your Cream Of Pumpkin Soup is pure vegan! This Caribbean influenced soup uses curry powder, cayenne, coriander and coconut milk and is mildly spicy. I wonder how long they’ll last this year :) This recipe is ever so easy and like so many of my recipes, it doesn’t require much effort. I always use the canned variety for convenience. This wonderfully creamy pumpkin and coconut cream soup cannot be easier to prepare: just add all ingredients to a pan and simmer for about 2 to 3 minutes while stirring. This luxurious, subtly-spiced Curried Coconut Pumpkin Soup recipe will warm you from the inside out. It’s super comforting, healthy, and low in carbs with only 9.9g net carbs per serving! Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Then pour the milk. https://www.yummly.com/recipes/spiced-pumpkin-soup-with-coconut-milk It has a rich curry coconut base, veggies and creamy texture. Once you removed all the skin, cut it into sections, and scrape the pumpkin seeds out with a spoon. Most recently, I decided to use pumpkin to create a light and creamy vegan Thai curry soup. Drizzle with extra coconut milk, if desired, and sprinkle with Honey Cumin Pumpkin Seeds. Bacon bits are optional! Bring to a boil. Warming and satisfying, this pumpkin soup with curry and coconut milk is the perfect addition to any fall or winter menu. Now you can cut you pumpkin into chunks, never mind if they’re not the same size, pumpkin cooks quickly and you’re going to blend it. Simmer soup uncovered for 10 minutes. 1. ! Dairy Free Pumpkin Soup with Coconut Milk. Add the pumpkin flesh to the pot, along with the broth, coconut milk, maple syrup, and fresh herbs and give everything a good stir. Using an immersion hand blender to puree the pressure cooker pumpkin soup, serve with a drizzle of coconut milk and toasted pumpkin seeds. Finally the day has arrived, and my freezer will be restocked with these delicious blocks of homemade, dairy free pumpkin soup. This is the Gretchen-Frage, as we Germans would say: the 100 dollar question.In Goethe’s Faust, the scholar asks Gretchen how serious she’s taking her religion – essentially asking her whether there’s a chance of bedroom shenanigans before marriage.In the realm of pumpkin soup, the Gretchen-Frage is Finally, Mix the contents of the casserole and stir in the coconut milk. Flavored with pumpkin and coconut milk, this super fast soup is ready in 15 minutes. This seasonal pumpkin soup with coconut milk is a little savoury, a tad sweet and a whole lot of yummy! Rectify the seasoning, sprinkle with a little grated nutmeg and serve quickly. Step 4 – Add the already cooked pumpkin, chicken broth, and coconut milk and add the lid, cook for 5 minutes under pressure, then NPR for 10 minutes. Stir in the coconut milk and broth. This soup would make a wonderful starter for a special meal, such as Thanksgiving dinner. 2. Using an immersion blender, blend the soup into a smooth purée. Add the cooked pumpkin to a pot with water or stock, basil and thyme. can of coconut milk. Stir soup occasionally while it is simmering. Serve with toppings as desired. For the seeds can pumpkin purée, NOT canned pumpkin pie filling. https://www.tastythais.com/thai-style-spicy-pumpkin-soup-recipe Course Appetizer, Lunch, Side Dish, Soup. Then stand the pumpkin with the flat-side down, and remove strips with the knife blade facing down. Add stock, pumpkin and seasonings; whisk until blended. This spicy pumpkin soup makes an excellent addition to your holiday menu. 3. Serve soup with a drizzle of coconut milk and toasted pumpkin seeds and cilantro on top (optional). It is made with canned pumpkin, coconut milk, coconut oil, onion, garlic, ginger, broth, and curry powder. 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