Spicy Pumpkin Coconut Soup Recipe

Today’s Special: Spicy Pumpkin Coconut Soup

As the leaves begin to change color and the air turns crisp, I find myself craving warm, comforting dishes that embody the essence of fall. Today, I’m excited to share with you a unique recipe for Spicy Pumpkin Coconut Soup that will tantalize your taste buds and warm you from the inside out.

Ingredients:

• 500g of pumpkin puree
• 400ml of coconut milk
• 2 red chili peppers, sliced
• 1 tablespoon of minced ginger
• 2 cloves of garlic, minced
• 750ml of vegetable broth
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro for garnish

Kitchen Tools:

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

To start, heat a soup pot over medium heat and add the minced garlic, ginger, and sliced chili peppers. Sauté for a few minutes until fragrant. Then, pour in the pumpkin puree, coconut milk, and vegetable broth. Stir well to combine and bring the soup to a simmer.

Let the soup simmer for about 20 minutes to allow the flavors to meld together. Once the soup has thickened slightly, use an immersion blender to blend until smooth and creamy. If you prefer a chunkier texture, you can skip this step or only partially blend the soup.

Squeeze in the juice of one lime to brighten up the flavors, and season with salt and pepper to taste. Give the soup a final stir and adjust seasonings if needed. Serve hot, garnished with fresh cilantro for a pop of freshness.

Tip:

To add an extra layer of flavor, try sprinkling some toasted coconut flakes on top of each bowl of soup before serving. The crunch and nuttiness of the coconut will complement the creamy texture of the soup beautifully.

Total Weight: 1650g
Number of Servings: 4
Average Serving Weight: 412.5g
Approximate Calorie Count per Serving: 250 calories

I hope you give this Spicy Pumpkin Coconut Soup a try and enjoy it as much as I do. Feel free to play around with the spice levels or add your own twist with different toppings. Happy cooking!