Pumpkin Soup with Coconut Milk Recipe
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
Here you can find my pumpkin soup with coconut milk recipe …
This soup is ideal for the guest kitchen.
When I prepare this soup for my loved ones in the fall, it sometimes turns into a pumpkin stew.
What makes this preparation so special?
It’s the combination of coconut milk, curry and turmeric, plus glazed apple pieces, goji berries (superfoods), mint (refreshing) and, if desired, chicken breast or shrimp.
This is simply a hit and super easy to prepare.
As a basis I use Hokkaido pumpkin, learn a lot of tips in the article.
I wish you good luck!
Table of Contents
1. Recipe Pumpkin Soup with Coconut Milk
See below for exact quantities. I wish you good luck!
Pumpkin Soup with Coconut Milk
Cooked, photographed and written down by chef Thomas Sixt.
Easy guide for preparing creamy pumpkin soup with coconut milk.
|400||g||pumpkin (Hokkaido squash or butternut squash)|
|50||g||butter (or vegetable oil)|
|1||pc||glove of garlic|
|40||ml||dry white wine (or Prosecco)|
|black ground pepper|
|1||tbsp||Sunflower oil (or butter)|
Wash and dry the pumpkin and set aside on a sturdy board.
Cut the top and bottom of the squash with a sharp knife.
The pumpkin now remains stable on the board.
Thinly remove dark areas of the peel.
You can process Hokkaido pumpkin with the peel.
Halve the pumpkin with the peel.
Scoop out the pumpkin seeds from the pumpkin halves with a spoon.
Cut the pumpkin halves without the pumpkin seeds into pumpkin slices.
Cut the pumpkin slices into small pumpkin pieces.
Sauté the prepared pumpkin pieces in a saucepan with a little butter or vegetable oil for 10-15 minutes over moderate heat.
Optionally, you can add an onion or shallot for flavor.
Halve the onion or shallot, peel, cut into fine cubes and add to the pumpkin in the pot.
Sweat for about 5 minutes.
Peel and finely chop the ginger and turmeric.
You can also buy turmeric as a spice and use it instead of fresh turmeric.
Peel and finely chop the garlic.
Add the ginger, turmeric and garlic to the pumpkin pieces and sauté briefly.
Deglaze with the dry white wine and fill up with water – the pumpkin pieces should be well covered.
Season with vegetable broth and curry.
Optionally add the turmeric spice if you didn’t get a fresh one.
Bring the soup to the boil and pour the coconut milk into the boiling soup.
Let the soup gently simmer for 25 minutes.
Mix the softly cooked soup ingredients with the hand blender.
Season to taste with salt, pepper, orange juice and a little tamari (soy sauce).
Quarter the apple, cut out the core, eighth, cut into pieces and prepare for frying.
Slice chicken breasts or season whole chicken breast fillets with salt, pepper and thyme and sear in pan.
After turning, add the apple pieces and cook.
Arrange the soup garnish in the middle of warmed soup plates.
Pluck the mint leaves and cut them into fine julienne (thin strips).
Mix and pour in the soup, decorate with freshly cut mint and goji berries and serve.
Yes, after the curry, the soup can use a little more sugar, I like to use cane sugar and give the soup a balanced taste!
2. Nutritional Values and Calories (Kcal)
3. Secret Ingredient for Pumpkin Soup with Coconut Milk
The soup is definitely an achievement of modern times!
30 years ago nobody thought of adding ginger, coconut, maybe turmeric and curry to the soup.
We owe this positive development to numerous chefs and the associated introduction of Asian cuisine.
In the headline I promised you a secret ingredient, I’ll make three of them right now.
In addition to the coconut milk, please combine with this soup:
orange juice for balanced sweetness and acidity,Ingredients Insider tip from chef Thomas Sixt
some tamari – natural soy sauce for a strong taste,
Turmeric fresh or as a spice brings strength and depth to the soup.
4. Ingredients Overview Pumpkin Soup with Coconut Milk
Are you standing between carrots and apples in the supermarket?
Here is a quick list for your purchase:
–> Hokkaido squash or butternut squash,
–> onions or Shallots,
–> ginger and garlic .
–> dry white wine or prosecco,
–> vegetable broth,
–> curry and turmeric,
–> Coconut milk,
–> chicken breasts or shrimp or tofu,
–> goji berries
You can also use goji berries for your muesli,Ingredients tip from chef Thomas Sixt
I like the taste and the great color of the power berries.
5. Quick Overview of How to Make Pumpkin Soup with Coconut Milk
I made a clear list for you 🙂
You can easily get the soup on the plate as shown in the picture 🙂
5.1 Soup Preparation
- Prepare the pumpkin: Cut the Hokkaido pumpkin in half with a knife, scrape out the seeds with a spoon and remove.
- Prepare the vegetables: Cut off any unattractive parts of the pumpkin skin and the stem ends, cut the pumpkin with the skin into small pieces.
- Make soup: Put a piece of butter in a hot, large pot, let it foam up and then sauté the pumpkin pieces in it.
- First seasoning: After about 5 minutes, add some finely chopped ginger and garlic and sweat for 5 minutes.
- Deglaze the soup: Deglaze with white wine and vegetable stock and bring the soup to the boil.
- Second seasoning: add curry and turmeric and stir in.
- Add coconut milk: Pour into the boiling soup, then it will not flocculate.
- Simmer: Simmer the soup for a good 30 minutes over moderate heat until slightly simmering.
- Blend soup: Blend the soup with a hand blender, let it simmer for another 5-10 minutes.
- Season to taste: Now season with salt, pepper, cayenne pepper and some orange juice and tamari.
- Strain: I did not pass this soup through a sieve, this creates a velvety soup.
5.2 Soup Condiment
–> Apple: Cut in half, cut into quarters and then into slices, sauté briefly in butter.
–> Power berries: Add goji berries briefly to apple and gently warm.
–> Mint: Pluck beautiful tips or cut finely detailed into thin strips.
–> Chicken, shrimp or tofu: Cut into bite-sized pieces to taste and sauté briefly.
5.3 Arrange perfectly
–> First, the soup chowder: center the chowder in the warm soup plates. Build a turret!
–> Pour soup: Pour freshly mixed soup into the side using a beak cup.
Your guests will surely be happy.
If there are vegetarians or vegans, simply leave out the chicken breast or replace it with a few slices or cubes of smoked tofu.
You can serve the soup with a little more to your loved ones as a pumpkin stew for dinner .
With meat, shrimp or tofu, this soup makes everyone happy!Says chef Thomas Sixt about the possible soup variants
6. More Pumpkin Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!