Warm, cosy, perfect comfort meal: this hearty and delicious pumpkin, carrot and coconut soup is like a warm hug in a bowl. So easy, yummy and quick!
I was never a fan of pumpkin - the pumpkin that I always knew of, was used in Indian sabzis and that was never appealing to me. I have hated pumpkin all my life until one day, when a very kind non-Indian friend of mine invited me to her place because she had made soup. She told me there was going to be crusty bread with it and I actually went to her place, for the bread, and to my surprise, the soup that she was talking about was pumpkin soup and I had never had pumpkin soup in my life.
As an Indian you rarely ever move on from tomato soup or manchow soup or sweet corn soup. The highest level of fancy soup I had at home or at restaurants in India was creamy mushroom soup. Mmmmmmm.
I am a lover of mushrooms (also lately making and remaking these delicious mushroom gyozas.....) but soup? no! and pumpkin soup? NO, NO, NOOOOO!
Anyway, I did try the pumpkin soup at her place and God, I was blown away!!! Why did I never have this in my life? I created recipe after recipe at home, but could never make the soup taste like hers, until I totally changed the recipe and added coconut milk to it. YUMMMM!
This recipe for pumpkin, carrot and coconut soup is sort of an experiment recipe, but a good and successful experiment for sure 😀
I love how the carrots add that sweet taste and the coconut milk makes it so creamy, so hearty and in less than thirty minutes, you have a delicious warm and cosy pumpkin, carrot and coconut soup.
How to make pumpkin carrot and coconut soup?
- hello veggies: pumpkin, carrot, onion and garlic
- veggies meet hot stock water and salt, pepper and some chilli
- cook on high flame for 13-15 minutes until the pumpkin is very soft
- blend them (with a hand blender)
- add coconut milk
- throw in some pumpkin seeds and serve with some crusty bread or some appetisers?? crispy fried corn? or this yummy chickpeas arugula salad? or how about these yummy mushroom puffs????
Similar comfort food recipes that you might wanna try:
- creamy spinach and mushroom pasta
- thai red curry
- roasted tomato and basil soup
- soupy that red curry rice noodles
- corn, chickpeas and kale coconut curry
- roasted tomato and basil soup
Here is the video for how to make pumpkin carrot coconut soup
Pumpkin, Carrot and Coconut Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 people 1x
Description
Warm, cosy, perfect comfort meal: this hearty and delicious pumpkin, carrot and coconut soup is like a warm hug in a bowl. So easy, yummy and quick!
Ingredients
- 4 1/2 Water (see note 1)
- 2 tbsp Vegetable Stock Powder (see note 1)
- 2-3 cloves Garlic
- 1/2 cup Onion (sliced)
- 2 cups Pumpkin (cubed)
- 1 cup Carrots (cubed)
- Salt
- Pepper
- 1/2 tsp Chilli Powder
- 1/2 cup Coconut Milk
Instructions
- In a heavy bottom pan, add 2 1/2 cups of water, vegetable stock powder, pumpkin, carrot, garlic, salt and pepper, chilli powder. Let cook for 15 minutes on high flame until the pumpkin is soft.
- Let cool for 5 minutes. Add the coconut milk and blend using a hand blender. Gradually keep adding remaining water until the consistency has reached your liking. Right before serving, add some more coconut milk for garnish and serve hot.
Notes
Instead of using vegetable stock, I make mine at home by mixing water and stock powder an heating that for a couple of minutes. You can of course, use store bought vegetable stock for this recipe.
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