Autumn in a Bowl: The Best Coconut and Pumpkin Soup
Soup is one of those dishes that gets better a day or two after it's made. Store it in the fridge and reheat for an easy, savory-sweet pumpkin and coconut lunch that's filling, healthy, and loaded with vitamins.
The pumpkin soup also pairs well as a starter. For the final presentation, add a touch of coconut cream, bits of cilantro and croutons, and a dash of red pepper if you enjoy a touch of heat.
Recipe Developer: Ellen Charlotte Marie
Why we love it: Pumpkin coconut cream soup is a crowd-pleaser and readily available for when you need a meal that's filling, delicious, and fall-festive.
Make it for: The beginning of the week so you can enjoy it for lunch while you spend time prepping for the holiday. In addition, this soup is a great appetizer for Thanksgiving, and everyone will love the taste of fresh pumpkin and coconut cream.
Coconut and Pumpkin Soup
Serves 6 people
- 2 large onions, in rings
- 2 garlic cloves
- olive oil
- 2 stalks (wild) celery, coarsely chopped
- 2 parsnips, peeled and coarsely chopped
- ½ small pumpkin, unpeeled and coarsely chopped
- 1 to 2 tablespoons natural vegetable stock
- salt and pepper
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon ginger powder or a piece of
- fresh ginger, grated
- 4 fl. oz. coconut cream + extra for serving
- hot water
- 1 small red pepper (seeded and finely chopped)
- Dash of coconut cream
- Sauté the onion and garlic in a bit of olive oil.
- After a few minutes, add the rest of the ingredients except the coconut cream, and cook for 15 minutes.
- Add the coconut cream and stir.
- Serve with extra coconut cream, cilantro, croutons, and a spoonful of the finely chopped red pepper.