Warming and nutritious homemade soup is fundamental to any home cook. Having a large pot simmering away is like being ever ready to present a warm meal to anyone who walks in the door hungry.
With a little twist of adding coconut milk to the pumpkin soup, I present to you a brightly coloured bowl, which is not only alluring but also comes with the nutrition.
- 350gms fresh kabocha (pumpkin), cut into chunks
- 1 white onion
- 4-5 garlic cloves
- ¼ tsp nutmeg powder
- ½ tsp cinnamon powder
- 100ml coconut milk
- ½ cup water
- salt & pepper, according to taste
- 1-2 slices of bread
- Sprouts (for garnish)
- 2 tbsp olive oil or butter
- Heat oil in a pan and add the onions and garlic. Sauté for a few minutes.
- Add in the pumpkin and some water. Cover the pan and cook on low for 35 minutes or until the kabocha is soft through and through.
- Add in the seasonings (salt, pepper, nutmeg and cinnamon). Give it a good mix to combine all the flavours.
- After the ingredients in the pan have cooled down, pour it into a blender and blend until smooth.
- Pour the mixture back into the pan.
- Add the coconut milk. Bring to a boil on low heat.
- Brush some oil or butter onto a slice of bread. Also season with some salt or Parmesan (according to your liking). Oven bake the bread for 4-5minutes. Cut into small cubes.
- Transfer the soup into a serving bowl. Garnish with plenty of those crusty bread. Add a sprout or two. Serve immediately.