Creamy pumpkin, ginger and coconut soup
This pumpkin, ginger and coconut cream soup is a delicious autumnal velvety soup with an interesting and slightly spicy flavor. Flavored with ginger and coconut, it will warm up the gloomy days. It is an easy and quick to prepare.
Absolutely delicious and creamy soup with pumkin, ginger and coconut milk.
- 1 piece (about 5 cm) of fresh ginger
- 1 garlic clove
- 2 medium potatoes
- 400 g of pumpkin
- 0.5 l of water
- 200 ml of coconut milk
- salt and pepper to taste
- 1 tbsp olive oil
- 0.5 tsp of garam masala (optional)
- 1 piece of fresh hot chili pepper
- Read instructions below. If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Instructions: Creamy pumpkin, ginger and coconut soup
Peel ginger, garlic and potatoes. Peel and clean the pumpkin.
In a pot heat 1 tablespoon of olive oil. Add chopped ginger and garlic and cook for 2 minutes on low heat. Cut the potatoes into wedges and add to the pot along with a piece of fresh chili pepper. Cook everything, stirring often for 2 minutes.
Chop your pumpkin into smaller pieces and add it to the pot along with 1/2 l of water. Add salt and pepper and cook over medium heat for about 20 minutes or until potatoes and pumpkin are soft. If you like, at this point add a half teaspoon of garam masala mixed spice.
Remove from heat. If you do not prefer your soup to be too spicy remove the ginger pieces and chili pepper. Blend it all with the immersion blender or stand mixer. Add the coconut milk, taste and add more salt and pepper if necessary.
Bring back to a boil and serve hot.
lot of love. B.
p.s. If you love spicy soups with interesting flavour try my Turkish red lentil soup. (foto below)