Pumpkin cream soup with shallots and coconut milk
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 202, total fat 12 G., saturated fats 10 G., proteins 3 G., carbohydrates 25 G., fiber 4 G., cholesterol 0 mg, sodium 944 mg, sugar 5 G.
Calories 202, total fat 12 G., saturated fats 10 G., proteins 3 G., carbohydrates 25 G., fiber 4 G., cholesterol 0 mg, sodium 944 mg, sugar 5 G.
The natural sweetness of this pumpkin soup is beautifully balanced by cayenne pepper, ginger, and a touch of fresh cilantro. Coconut milk makes it smooth and velvety, adding a subtle tropical flavor. This vegan soup is filling and nutritious, perfect for meat-eaters and anyone craving new and exciting flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. l. coconut oil
- 0.5 cup chopped shallots
- 0.5 cup chopped green onions, white parts separated from green parts
- 1 cup peeled and chopped potatoes
- 1 tbsp peeled and chopped ginger
- A pinch of cayenne pepper
- 1 bay leaf
- 3.5 cups lightly salted vegetable broth
- 3 cups chopped butternut squash
- 1/4 - 1/2 cup coconut milk + extra for drizzling (optional)
- Chopped fresh cilantro, for serving
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Recipes with similar ingredients: butternut squash, coconut oil, ginger root, potato, green onions, ground cayenne pepper, bay leaf
Cooking the dish according to the recipe:
- In a medium saucepan, heat the coconut oil over medium heat. Add the shallots and white parts of the green onions and cook, stirring, until the onions are soft, 3-4 minutes. Add the potatoes, ginger, cayenne pepper, bay leaf, 1/2 tablespoon of salt, and a few freshly ground black pepper and cook, stirring, until the potatoes are well coated, 2-3 minutes. Pour in the broth and bring to a boil.
- Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat, discard the bay leaf, and let the soup cool for at least 5 minutes. Puree the soup thoroughly with an immersion blender until smooth (or in two or three batches in a regular blender, not filling it more than halfway).
- Add coconut milk and reheat the soup if needed, adjusting the consistency with water. Season with salt and pepper to taste.
- Serve the soup hot, garnished with chopped cilantro and green onions and a drizzle of coconut milk, if using.When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Leave the lid slightly ajar, draping a kitchen towel over it to prevent splashes. Blend the soup until smooth.
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