Cozy Spicy Pumpkin Soup Recipe

Today’s Dish: Spicy Coconut Pumpkin Soup

As the weather starts to cool down and fall is in full swing, I can’t help but crave warm and comforting soups. Today, I’m sharing a unique recipe for Spicy Coconut Pumpkin Soup that combines the sweetness of pumpkin with the creaminess of coconut milk and a kick of heat from spicy chili peppers. It’s the perfect dish to cozy up with on a chilly autumn evening.

Ingredients:

• 500g pumpkin, diced
• 400ml coconut milk
• 2 red chili peppers, sliced
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1 liter vegetable broth
• 2 tbsp cooking oil
• to taste

Kitchen Tools:

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

To start, heat the cooking oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger, and sauté until fragrant. Next, add the diced pumpkin and sliced chili peppers, and cook for a few minutes until the pumpkin starts to soften.

Pour in the vegetable broth and coconut milk, and season with salt and pepper to taste. Bring the soup to a simmer and let it cook for about 20-25 minutes, or until the pumpkin is completely soft.

Using an immersion blender, carefully blend the soup until smooth and creamy. If you prefer a chunkier soup, you can skip this step or only partially blend the mixture.

Taste the soup and adjust the seasoning if needed. If you like it spicier, you can add more chili peppers or a dash of hot sauce. Serve hot and enjoy the warm, comforting flavors of this Spicy Coconut Pumpkin Soup.

Serving and Tips:

This recipe yields approximately 4 servings, with each serving weighing around 400g. One serving of this Spicy Coconut Pumpkin Soup is estimated to be around 250 calories. For an extra special touch, you can garnish the soup with a dollop of coconut cream, fresh cilantro, or a sprinkle of toasted pumpkin seeds.

A unique tip for this soup is to roast the pumpkin before adding it to the pot. Roasting the pumpkin will enhance its natural sweetness and add a depth of flavor to the dish. Simply toss the diced pumpkin in a bit of oil and roast it in the oven at 400°F for about 20-25 minutes before incorporating it into the soup.

I hope you give this Spicy Coconut Pumpkin Soup a try and make it your own by adjusting the level of heat or adding your favorite toppings. It’s a versatile and delicious dish that’s sure to warm you up from the inside out!