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Pumpkin Soup with Coconut Milk

Pikantne Valentine's Day Soups 90 min Medium 15 wyświetleń ~29.42 PLN - (0)
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Description

Creamy pumpkin soup with coconut milk is an aromatic, delicate dish with a creamy texture and a sweet-spicy note. Inspired by Southeast Asian cuisines, it combines the natural sweetness of pumpkin with the creaminess of coconut milk and a subtle kick of ginger. It is perfect for a romantic Valentine's dinner — served in deep plates, garnished with fresh cilantro, pumpkin seeds, and a drizzle of coconut milk, it looks stunning and appetizing. The soup is served hot as an appetizer or a light main course, best accompanied by crunchy bread or croutons. It has flavor qualities (sweet-creamy base with spicy ginger), aesthetic appeal (intense orange color), and dietary benefits (can be prepared in a vegan and gluten-free version).

Ingredients (14)

Servings:
4
  • Hokkaido pumpkin 1000 g
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Carrot 1.3 szt.
  • Potato 1 szt.
  • Fresh ginger 20 g
  • Rapeseed oil 30 g
  • Vegetable broth 800 ml
  • Coconut milk 200 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Lime juice 30 ml
  • Fresh cilantro 10 g
  • Roasted pumpkin seeds 20 g
💰 Szacowany koszt dania: ~29.42 PLN (7.36 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the pumpkin under running water. If you are using hokkaido, you can keep the skin — just wash it thoroughly. Cut the pumpkin in half with a sharp, large knife. Remove the seeds with a spoon (you can keep them to roast as a snack). Cut the flesh into evenly sized pieces about 2-3 cm on each side, so they cook evenly. Time: about 15 minutes.

Ingredients: Hokkaido pumpkin
Use a large, sharp chef's knife and a stable cutting board. If the pumpkin is hard, place your hand on the top and lightly tap the knife to penetrate better — be cautious.
2

Peel the onion and chop it into small cubes (about 5 mm). Peel the carrot and cut it into slices or small cubes (about 5 mm). Peel the potato and cut it into cubes similar in size to the carrot. Peel and finely chop the garlic (or crush it with a knife), and peel the ginger thinly with a teaspoon and grate it on a fine grater or chop it as finely as possible. The whole process should take about 10 minutes.

Ingredients: Onion, Carrot, Potato, Garlic, Fresh ginger
Use a sharp knife and a stable cutting board. For ginger, it's easier to use a teaspoon to scrape off the skin. Small, even pieces of vegetables will shorten the cooking time.

Frying

3

Place a large pot (3–4 l capacity) over medium heat. Pour in canola oil (30 g) and heat for about 30 seconds — the oil should shimmer gently but not smoke. Add the chopped onion and sauté for 3-4 minutes, stirring with a wooden spoon, until the onion is translucent and slightly golden. Add the garlic and fresh ginger, sauté for 30-45 seconds until fragrant, then add the carrot and potato and sauté for another 2-3 minutes, stirring, until the vegetables are slightly softened and coated in fat.

Ingredients: Rapeseed oil, Onion, Garlic, Fresh ginger, Carrot, Potato
Use a wooden or silicone spoon and a pot with a thick bottom (diameter 24–26 cm). Do not fry on too high heat to prevent the garlic from burning — it will become bitter. This is a key step that builds the flavor of the base.

Cooking

4

Add the chopped pumpkin (all pieces) to the pot and pour in the vegetable broth (800 ml). Increase the heat to high and bring to a boil. Once it starts boiling, reduce the heat to low/medium, cover the pot with a lid, and cook for 20-25 minutes, until the pieces of pumpkin and potato are soft — check with a fork: the fork should easily go into the pieces, and the flesh should slightly fall apart.

Ingredients: Hokkaido pumpkin, Vegetable broth, Potato
Use a lid to speed up cooking and retain aromas. If the liquid evaporates too quickly, reduce the heat. If you are using harder varieties of pumpkin, the cooking time may extend to 30–35 minutes.

Blending and seasoning

5

After cooking, remove the pot from the heat and let it sit with the lid off for 2 minutes (the hot steam will calm down a bit). Pour the coconut milk (200 ml) into the pot. Using an immersion blender, blend the soup directly in the pot, moving the blender from the bottom to the surface until a smooth, creamy consistency is achieved. If you don't have an immersion blender, carefully transfer the soup in small batches to a stand blender — fill it no more than 2/3 full and blend carefully, holding the lid with a towel (the hot liquid may release steam). The consistency should be uniform and velvety; if the soup is too thick, add 50–100 ml of hot broth.

Ingredients: Coconut milk, Hokkaido pumpkin, Vegetable broth
Use an immersion blender for safe and quick blending. When blending in a countertop blender, do it in batches and be careful of the steam. This is a key step — the soup should be smooth, without lumps.

Final seasoning

6

Place the pot with the blended soup over low heat. Season with salt (start with 5 g) and black pepper (2 g). Gently cook for 3-5 minutes, stirring to combine the flavors. Taste the soup and adjust the saltiness if needed. If you want to add some fresh acidity, add lime juice (optional 30 ml) — add it gradually and taste to avoid overpowering the flavor.

Ingredients: Salt, Black pepper, Lime juice
Seasoning is done at the end, as coconut milk can soften the flavor of the broth. If you are adding lime, add it gradually and stir to assess the level of acidity.

Pumpkin seeds (optional)

7

If you want to add a crunchy topping, toast the pumpkin seeds (20 g) in a dry skillet over medium heat for 2-3 minutes, stirring vigorously until they are lightly browned and start to smell. Be careful not to burn them — they should be golden and slightly crunchy.

Ingredients: Roasted pumpkin seeds
Use a small non-stick pan. Toasting takes a short time — keep the pan in sight and stir. Additionally, you can add a pinch of salt to the seeds while toasting.

Serving

8

Ladle the soup into warmed plates or bowls. Create a decorative swirl on the surface with 1–2 tablespoons of coconut milk (optionally diluted with a tablespoon of water), sprinkle with toasted pumpkin seeds and fresh cilantro (10 g) if using. You can add a few drops of olive oil or chili oil for contrast. Serve immediately, hot.

Ingredients: Coconut milk, Roasted pumpkin seeds, Fresh cilantro
Use a spoon to create patterns with coconut milk — place it in the center and drag a stick through to achieve a heart pattern for a Valentine's touch. Additionally, you can add freshly ground pepper.

Final tips

9

Before serving, check the temperature of the soup — it should be hot, but not boiling, to maintain the creaminess of the coconut milk. If you are preparing the soup in advance, cool it quickly and store it in the refrigerator (see storage tips). Serve with crispy bread or herb croutons.

For the Valentine's table arrangement, use simple, elegant bowls in a light color to highlight the intense orange of the soup. Check the serving temperature with a thermometer (about 60–65°C is a good serving temperature).

Fun Fact

💡

Pumpkins were cultivated by the indigenous people of North America thousands of years ago; combining pumpkin with coconut milk is a modern influence of Asian cuisine that adds a creamy, exotic touch to pumpkin dishes.

Best for

Walentynki Romantyczna kolacja Jesienna kolacja

Tips

🍽️ Serving

Serve the soup hot in deep plates or bowls. For a romantic effect, create a pattern with coconut milk on the surface and score it with a toothpick to form a heart. The soup pairs well with crispy garlic bread, herb croutons, or fresh rolls. You can also serve a glass of dry white wine.

🥡 Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. To freeze, cool the soup to room temperature, transfer it to containers leaving some space for expansion, and freeze for up to 3 months. Reheating: thaw in the refrigerator, then heat slowly over low heat, stirring; if the consistency separates, add a little cold water or broth and blend again with an immersion blender.

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