Pumpkin soup with ginger. Pumpkin soup with ginger and coconut milk Pumpkin puree soup with coconut milk

Lately I’ve been ready to eat pumpkin in any form, let alone pureed soups ad infinitum. My favorites are pumpkin puree soup with honey, but then, in search of new flavors, I found a wonderful recipe with coconut milk

So today I treated myself to a new taste. I compensated for the lack of ginger with cayenne pepper.
Well... it was more than worthy! And the velvety texture of the soup is very well complemented by the roasted soft nuts, but if only there was fresh bread!

1 onion
3 cloves garlic
500 gr. pumpkins
4 carrots
1 potato
1 teaspoon paprika
3 cups chicken broth
3 tbsp. spoons of soy sauce
1 cup coconut milk
a handful of toasted pine nuts and a pinch of cayenne pepper
vegetable/olive oil

So. Cut the pumpkin, potatoes and carrots into cubes.

Finely mince the onion and garlic too.
Sautéed onions with garlic and dried paprika.

Added pumpkin, potatoes and carrots.

I put it in a saucepan and poured in chicken broth so that it covered the vegetables.

Bring to a boil, reduce heat and simmer over low heat, covered, until vegetables are tender.
Poured it into a blender

crushed.

Pour it back into the pan and add coconut milk.

And soy sauce

Added dried ginger and cayenne pepper.
Bring it to a boil and turn it off.
Roasted a handful of pine nuts.

When serving, sprinkle with nuts.
An excellent option for a light dinner, and if cooked in vegetable broth, it is quite suitable for Lent.

When the cold season comes, we increasingly crave hot, satisfying food. I love making quick soups that don't take much time. Pumpkin soup with coconut milk is just that! Suitable for those following a vegan, vegetarian or healthy diet.

This soup is fabulously tasty, creamy, tender and satisfying! My favorite soup in autumn and winter. It is important to choose the butternut squash variety because it is much tastier and sweeter than regular pumpkin.

Very easy to prepare and incredibly delicious! If you can't find coconut milk, you can skip this step. Coconut milk adds a creamy flavor to the soup, so I recommend using it.

Cooking time: 40 min

Number of persons: 6

Ingredients:

Medium Butternut pumpkin (1/2 pcs)
Sweet Potatoes Sweet Potatoes (2 pcs)
Onion (1 piece)
Coconut milk (1 can)
Hot boiling water (depending on the size of the pan)
Coconut or olive oil (for frying)
Sea salt and chili pepper (optional and to taste)

Cooking method:

Chop the onion into rings and fry in olive or coconut oil in a deep saucepan over medium heat until golden and soft.
Peel the potatoes and pumpkin. Cut into small cubes.
Add chopped potatoes and pumpkin to the pan. Mix. Pour in boiling water, almost completely covering the vegetables. Stir, cover and leave over medium heat for 20-30 minutes until the vegetables are soft.
Let cool slightly. Grind in parts in a stationary or immersion until smooth.
Return the soup to the pan, heat over medium heat, add a can of coconut milk, and add salt and pepper.

2016-11-24

Hello my dear readers! Not everyone loves pumpkin. But many people plant it in their gardens. And then it freezes on balconies and in storage rooms, finding no use in our kitchen. But in vain! The sunny fruit can be turned into a worthy and even exotic dish. One has only to choose his “comrades” in the pan, of which there are a great variety - from the familiar cream to overseas gadgets. What if I told you to make pumpkin soup with coconut milk today?

On Monday, November 28, the Nativity Fast begins. The pumpkin soup I offer with coconut milk is quite suitable for a Lenten table. Some pungency will add inner warmth to us, which is so lacking in these cold and such short autumn days. Coconut milk softens the heat of the soup and gives it a dizzying aroma, although it does not particularly affect the taste.

The recipe for this exotic soup is simple; you just need to stock up on ripe sweet pumpkin and good quality coconut milk. Other ingredients can be varied. I also love adding shrimp. But more on that later.

I have my own pumpkin, but coconut milk is a problem almost everywhere. Yes, it is sold in large supermarkets, but the quality leaves one to wait for the best. My Moscow friend recently bought coconut milk from AROY-D - it turned out to be incredibly disgusting. Although the same friend brought me an excellent product from the same company from Thailand. So see for yourself, if you open the package and the contents don’t even smell like coconut, then it’s not suitable for making our soup. They say that there is good quality Indian coconut milk powder, but I have not come across it anywhere. Seek and you will find!

This pumpkin soup is often called Thai. But my version is an adaptation, not an authentic recipe. Who knows with what spices and ritual dances it should be cooked? Therefore, I ignore all disputes about the “correctness” of ingredients and technology. I cook it this way and it tastes good to me, that’s all.

Pumpkin puree soup with coconut milk recipe

Ingredients

1.3-1.5 kg of ripe pumpkin, peeled and seeded (I have the Butternut variety).
500 ml chicken broth.
2-3 cloves of garlic.
2 medium onions.
A piece of ginger root about 3 cm in size.
0.5 teaspoon ground coriander.
2 teaspoons curry.
1 teaspoon ground hot red pepper.
3 tablespoons olive oil.
400 ml coconut milk.
Dried hot red pepper (I used my own dried cayenne).
Salt.

How to cook

Peel the onion and cut into cubes. Peel and coarsely chop the garlic. Wash the pumpkin, peel and cut into small cubes. Heat olive oil in a frying pan, lightly fry the onion and garlic in it. Add pumpkin, fry, stirring, for 2-3 minutes, making sure nothing burns, otherwise the taste of the soup will be hopelessly spoiled. We grate the ginger and send it to our friends to be fried.

Fry everything together for another minute, season with ground coriander, curry and hot pepper. Bring the chicken broth to a boil, add the pumpkin “roast” with spices, and add a little salt. If you have a pan with a non-burning coating, you can fry it immediately and then pour the broth over the contents. Bring the soup to a boil, reduce heat, and simmer until the pumpkin is tender. The process took me 20 minutes.

Place the contents of the pan into a stationary blender and blend thoroughly. Add coconut milk, once again properly, without being lazy, process the pumpkin mixture. Heat, season with salt and serve the soup hot, sprinkled with chopped rings of dried cayenne pepper and herbs.

My comments

A stationary blender produces a more delicate creamy consistency. It would be more correct to call the soup not even puree, but cream soup - it turns out so silky.
Yes, it turns out to be breathtakingly spicy and incredibly spicy. I do not recommend making this pumpkin soup without coconut milk. It magically regulates the balance of spicy spices and tender texture. The spicy one becomes less hellishly “baking”, and the tender pumpkin puree seems even more tender.
You can remove the spice, add cream, but then it will be...
My verdict: Harmonious, delicious autumn-winter pumpkin soup. It copes well with the blues and looming symptoms of depression, tested!

Now it is with special pleasure that I present to you my favorite - creamy pumpkin soup with shrimp. In Thailand, the soup is prepared with dried shrimp, but we are not fans of authenticity; we will make do with ice cream.

Pumpkin cream soup with shrimp and coconut milk

Ingredients

One pumpkin (about 1 kg).
15 large frozen shrimp in shell.
300 ml water.
1 medium onion.
1 clove of garlic.
400 ml coconut milk.
Fresh ginger (root 3-4 cm).
4 tablespoons olive oil.
0.5 teaspoon chili powder.
Lemon juice.
Salt.
Parsley.

Cooking technology

Remove the shell and dorsal vein from thawed shrimp and place them in a cool place. Pour cold water over the shells, add salt, bring to a boil over high heat, reduce heat, and simmer for 20 minutes. Lightly fry the peeled onions and garlic in heated olive oil (3 tablespoons), add the peeled, diced pumpkin, fry, stirring, for about 5 minutes, add hot pepper, grated ginger, pour in the strained liquid in which the shells were cooked.

Cook until the pumpkin is soft. The process will take about 20 minutes. Beat in a stationary blender, add coconut milk, beat again until creamy. Warm up, season with salt. Fry the shrimp in the remaining olive oil for one and a half minutes on each side. Place on a plate and season with salt and lemon juice.

Pumpkin puree soup with coconut milk and ginger is a classic Thai recipe. Our compatriot, the bright orange pumpkin, is respected by the Thais and is often used in the preparation of national dishes or drinks.

Pumpkin soup

The constant companions of the yellow vegetable in Thai cuisine are lemongrass, ginger, hot red pepper, garlic, curry spice and, of course, coconut milk.

It would seem that such a set of spices and seasonings would be difficult to coexist in one saucepan... But this is not at all true!

In the autumn-winter cold, fresh ginger, garlic and red pepper provide great warmth, and the delicate, sweet taste of coconut milk perfectly softens the bright contrast of spices.

The addition of coconut milk makes this Vegan Cream of Pumpkin Soup thick, creamy, and incredibly flavorful. Hints of fresh ginger and garlic give the pumpkin a slightly smoky flavor.

Coconut milk is easy to make at home, but if you don't have such an opportunity, you can replace coconut milk with almond or cow's milk, although this, of course, will affect the taste of the creamy soup.

Ingredients

So we'll need it.

500 gr. pumpkins
250-300 ml. coconut milk
2-3 cloves of garlic
fresh ginger to taste (or 0.5 tsp grated ginger)
1 tsp. dark curry and 0.5 tsp. light curry powder
fresh herbs for decoration
salt, red pepper

Step-by-step recipe for making pureed pumpkin soup with coconut milk

Cut the pumpkin into small cubes, add water to the level of the pumpkin or a little less, add a couple of cloves of garlic + half a teaspoon of light curry spice 1 tsp. dark curry. There is no need to add salt at this stage. Place on medium heat to simmer.

Finely chop 1 clove of garlic and ginger root.

While the pumpkin is cooking, you can make fresh coconut milk. To do this, you need to open the coconut, remove the pulp from it without peeling the brown, soft skin (remove only the nut shell) and beat half the coconut with a blender until smooth, gradually adding water so that the nut is easily pureed. Then pour this mixture with drinking water: pour in approximately 250 ml. Mash the coconut puree thoroughly with your hands until the water turns white. Afterwards, pass the coconut pulp through cheesecloth, expressing the resulting coconut milk. The shavings will no longer be needed, and the coconut water will go into the soup.

Place the boiled pumpkin in a blender, add salt, add garlic and ginger to taste (do not add a lot of ginger at once; in the soup it gives a slight “smoky” taste), pour in coconut milk and beat until smooth. Salt and add red pepper.

If desired, you can add a little more ginger or garlic. Vegetarian pumpkin puree soup is ready.

Bon appetit!