Serve with toppings as desired. Typical poor planning on my part but it all worked out. Using an immersion hand blender to puree the pressure cooker pumpkin soup, serve with a drizzle of coconut milk and toasted pumpkin seeds. It has a rich curry coconut base, veggies and creamy texture. https://www.yummly.com/recipes/spiced-pumpkin-soup-with-coconut-milk Finally the day has arrived, and my freezer will be restocked with these delicious blocks of homemade, dairy free pumpkin soup. Add the pumpkin flesh to the pot, along with the broth, coconut milk, maple syrup, and fresh herbs and give everything a good stir. omit them and your Cream Of Pumpkin Soup is pure vegan! Garnish with your favourite toppings for one yummy meal! Roasting your own pumpkin might sound like extra work but for this fall soup it is 100% worth it. Which pumpkin do you use for pumpkin soup with coconut milk (or without)? 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 … Stir soup occasionally while it is simmering. Stir in the coconut milk and broth. Notes You can also adjust the taste of the soup with 1 tablespoon of sugar, if needed. If you'd like to add some texture, feel free to garnish it with lightly toasted pepitas (hulled pumpkin seeds). Bacon bits are optional! I have also made this Thai pumpkin soup recipe a few times without the coconut milk. 7 Pour soup into bowls. This soup would make a wonderful starter for a special meal, such as Thanksgiving dinner. The next step is to cook half covered for 15 minutes over moderate heat. This recipe makes 6-8 dinner appetizer portions. Next add one 15oz. This recipe may contain affiliate links. Flavored with pumpkin and coconut milk, this super fast soup is ready in 15 minutes. Naturally vegan and gluten free. Season to taste with salt and pepper then heat through in a pot with coconut milk. It is made with canned pumpkin, coconut milk, coconut oil, onion, garlic, ginger, broth, and curry powder. Add pumpkin cubes then continue cooking for 5 minutes, mixing. This seasonal pumpkin soup with coconut milk is a little savoury, a tad sweet and a whole lot of yummy! Increase the heat to high and bring the liquid to a boil. Coconut milk: It adds creaminess and tones down the heat from the curry paste. Drizzle with extra coconut milk, if desired, and sprinkle with Honey Cumin Pumpkin Seeds. Cuisine American. Rectify the seasoning, sprinkle with a little grated nutmeg and serve quickly. 3. It’s super comforting, healthy, and low in carbs with only 9.9g net carbs per serving! can of coconut milk. Bring to a boil. Stir in cilantro to complement the sweet heat of your coconut pumpkin soup. Stir the coconut milk and pumpkin together until they’re well mixed. Serve soup with a drizzle of coconut milk and toasted pumpkin seeds and cilantro on top (optional). Made with Thai red curry paste, coconut milk and a little vegetable (or chicken) broth, it comes together in as little as 10 minutes. Dairy Free Pumpkin Soup with Coconut Milk. https://www.delish.com/.../a44147/coconut-curry-pumpkin-soup-recipe And because coconut milk is lactose-free, it is a popular choice among vegans and those with lactose intolerance. ;) And one 14oz. This pumpkin curry soup will delight you with its wonderfully bold flavor profile. https://www.justataste.com/thai-coconut-pumpkin-soup-recipe 8 Serve and enjoy! The recipe makes for a really thick, rich and luscious pumpkin soup. Coconut milk gives this pumpkin soup a creamy texture and rich flavor, without making it too heavy. Blend until smooth in a blender. For the seeds Pumpkin puree: This key ingredient infuses the soup with rich pumpkin flavor. Course Appetizer, Lunch, Side Dish, Soup. Using an immersion blender, blend the soup into a smooth purée. Reduce to low, cover, then simmer until the herbs are falling off the stems, about 20 minutes. Then stand the pumpkin with the flat-side down, and remove strips with the knife blade facing down. This spicy pumpkin soup makes an excellent addition to your holiday menu. That’s it! How to make the low-carb cream of pumpkin and coconut soup. This luxurious, subtly-spiced Curried Coconut Pumpkin Soup recipe will warm you from the inside out. Spicy Roast Pumpkin and Coconut Soup is a perfect autumn recipe. Once you removed all the skin, cut it into sections, and scrape the pumpkin seeds out with a spoon. COCONUT MILK 1. can pumpkin purée, NOT canned pumpkin pie filling. 6 Adjust salt to taste. This pumpkin coconut soup is made with coconut milk, which also has health benefits. 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. Enjoy your pumpkin soup! 2. Bring to a simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes. And yes, I just assumed we had coconut milk when in fact we did not. 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. Affiliate links in this post. Add the cooked pumpkin to a pot with water or stock, basil and thyme. Finally, Mix the contents of the casserole and stir in the coconut milk. Add stock, pumpkin and seasonings; whisk until blended. 5 Remove soup from heat and pour into a high-speed blender. 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. Serves 4-6. This quick & easy keto pumpkin soup with ginger and coconut milk is simply perfect for the colder seasons. Then pour the milk. Blend soup until creamy and smooth. Reduce heat; simmer, covered, until flavours are blended, about 15 minutes. Simmer soup uncovered for 10 minutes. Warming and satisfying, this pumpkin soup with curry and coconut milk is the perfect addition to any fall or winter menu. Canned pumpkin and cannellini beans are the timesaving secrets. Serve the pumpkin soup as is or add some vegan gnocchi and roasted tomatoes. Coconuts are high in fiber, vitamin C, vitamin E, B vitamins, iron, sodium, selenium, calcium magnesium, and phosphorus. I always use the canned variety for convenience. 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. If you are avoiding coconut I find it is still delicious. 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. How to make Vegan Pumpkin Soup with Coconut Milk. 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 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. Stir in coconut milk; heat through. Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Most recently, I decided to use pumpkin to create a light and creamy vegan Thai curry soup. 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. 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