Pumpkin Coconut Milk Soup

Pumpkin Coconut Milk Soup is a popular dish in many Asian cuisines, with variations found in Thai, Indian, and Indonesian cuisine.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Pumpkin Coconut Milk Soup

Cooking Method: Boiling, Simmering Cuisine: International Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 880

Best Season: Fall

Ingredients

Servings

• 500 gram Pumpkin
• 400 milliliter Coconut Milk
• 500 milliliter Vegetable Stock
• 1 medium Onion
• 2 minced Garlic Clove
• 1 teaspoon Ginger
• 1 teaspoon Curry Powder
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black Pepper
• 2 tablespoon Lime Juice
• 2 tablespoon Cilantro

Instructions

1. In a large pot, heat some oil and sauté the onion, garlic, and ginger until fragrant.
2. Add the pumpkin, coconut milk, and vegetable stock. Bring to a boil.
3. Reduce the heat and simmer for 20 minutes until the pumpkin is tender.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in the curry powder, salt, and black pepper.
6. Cook for another 5 minutes.
7. Remove from heat and stir in lime juice.
8. Garnish with cilantro before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 16g25%

Total Carbohydrate 18g6%

Sugars 5g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.