Pumpkin and coconut milk soup

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.


Ingredients: –


  • 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


Method: –

  1. Heat oil in a pan and add the onions and garlic. Sauté for a few minutes.
  2. 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.
  3. Add in the seasonings (salt, pepper, nutmeg and cinnamon). Give it a good mix to combine all the flavours.
  4. After the ingredients in the pan have cooled down, pour it into a blender and blend until smooth.
  5. Pour the mixture back into the pan.
  6. Add the coconut milk. Bring to a boil on low heat.
  7. 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.
  8. Transfer the soup into a serving bowl. Garnish with plenty of those crusty bread. Add a sprout or two. Serve immediately.





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