Cozy Fall Recipe: Spiced Pumpkin Coconut Soup

Today’s Special: Spiced Pumpkin Coconut Soup

As the weather gets cooler and the leaves start to change colors, I find myself craving warm and comforting dishes. That’s why today I’m excited to share my recipe for Spiced Pumpkin Coconut Soup. It’s the perfect blend of sweet and savory flavors with a touch of spice, making it a cozy meal for any fall evening.

Ingredients:

• 1 small pumpkin, diced (about 500g)
• 1 can of coconut milk (400ml)
• 1 onion, chopped
• 1 thumb-sized piece of ginger, grated
• 1 tbsp curry powder
• 1 tsp cinnamon
• 500ml vegetable broth
• Salt and pepper to taste
• Toasted coconut flakes for garnish

Kitchen Tools:

• chef’s knife
• cutting board
• immersion blender
• large pot

I start by sautéing the chopped onion in a large pot until it’s translucent. Then, I add the diced pumpkin, grated ginger, curry powder, and cinnamon, stirring everything together until the spices are fragrant. Next, I pour in the coconut milk and vegetable broth, bringing the mixture to a simmer. I let it cook for about 20 minutes until the pumpkin is tender.

Once the pumpkin is cooked through, I use an immersion blender to blend the soup until it’s smooth and creamy. I season with salt and pepper to taste, adjusting the spices if needed. To serve, I ladle the soup into bowls and top it with toasted coconut flakes for a crunchy texture and added flavor.

This Spiced Pumpkin Coconut Soup weighs approximately 1200g once cooked and serves 4 people. Each serving is around 300g and has an estimated calorie count of 250. For an extra depth of flavor, try roasting the diced pumpkin in the oven before adding it to the soup — it adds a delicious caramelized sweetness to the dish.

I hope you give this Spiced Pumpkin Coconut Soup a try and enjoy the warm, comforting flavors it brings. Feel free to customize it with your favorite seasonings and toppings to make it your own. Happy cooking!