Exotic Spiced Pumpkin Coconut Soup

Today’s Unique Creation: Spiced Coconut Pumpkin Soup

Greetings foodies! Today, I am excited to share with you my recipe for Spiced Coconut Pumpkin Soup. This dish is perfect for a cozy fall evening, bringing together the warmth of pumpkin with the exotic flavors of coconut and spices. Let’s dive into how to create this delicious and unique soup!

Ingredients:

• 1 small pumpkin (about 800g)
• 1 can of coconut milk (400ml)
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated
• 1 tsp of ground turmeric
• 1 tsp of ground cumin
• 1 tsp of ground coriander
• 1 liter of vegetable broth
• Salt and pepper to taste
• 1 tbsp of olive oil

Kitchen Tools:

• knife
• cutting board
• large pot
• blender

To start, peel and chop the pumpkin into small cubes. In a large pot, heat the olive oil over medium heat and sauté the chopped onion, garlic, and grated ginger until fragrant. Add the pumpkin cubes, turmeric, cumin, and coriander, stirring to coat the pumpkin in the spices.

Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Let the soup cook for about 20-25 minutes until the pumpkin is tender. Use a blender to blend the soup until smooth.

Season with salt and pepper to taste. Serve the Spiced Coconut Pumpkin Soup hot, garnished with a drizzle of coconut milk and a sprinkle of fresh cilantro for a burst of flavor.

The total weight of the cooked dish is approximately 1600g, making about 4 servings. Each serving weighs around 400g, with an estimated calorie count of 250 per portion.

One unique tip for this recipe is to sprinkle some toasted coconut flakes on top of the soup for an added crunch and tropical flair.

I encourage you to give this Spiced Coconut Pumpkin Soup a try and make it your own by adjusting the level of spice or adding more veggies. Enjoy the comforting flavors of fall in a bowl!