Recipes · Soups & stews
Pumpkin Soup with Coconut Milk
AI-written · not yet kitchen-tested
You can leave the skin on a red kuri squash: it turns soft while cooking and saves the tedious peeling. Ginger, coconut milk and a squeeze of lime make the soup creamy and fresh, without any cream.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 1 red kuri squash (Hokkaido) about 800 g (1 3/4 lb)
- 1 large onion
- 2 garlic cloves
- 20 g (0.7 oz) fresh ginger about thumb-sized
- 2 tbsp oil
- 1 tsp curry powder optional
- 600 ml (2 1/2 cup) vegetable broth
- 400 ml (1 3/4 cup) coconut milk 1 can
- 1 lime juice
- salt and pepper to taste
- 2 tbsp pumpkin seeds for serving (optional)
Method
- Wash the squash, cut it in half and scrape out the seeds with a spoon. Cut the flesh, skin included, into cubes of about 2 cm (3/4 inch). Peel the onion, garlic and ginger and chop them finely.
- Heat the oil in a large pot over medium heat and sauté the onion for 3 minutes until translucent. Add the garlic, ginger and curry powder and cook for 1 more minute.
- Add the squash cubes and toast them for 2 minutes, stirring, then pour in the broth and bring to a boil. Cover and simmer for 15 to 20 minutes, until the squash can be mashed easily with a fork.
- Set aside a small splash of coconut milk for garnishing, pour the rest into the pot and purée the soup until smooth with an immersion blender.
- Season with salt, pepper and the lime juice. If the soup is too thick, thin it with a little broth or water.
- Ladle into bowls and serve with a drizzle of coconut milk and the pumpkin seeds.
Tip: Only red kuri squash can stay unpeeled. Butternut and muscat squash have a tough skin that you should peel off first.
Tip: The soup freezes well. Add the lime juice only after reheating, so it stays fresh.