The good thing about pumpkin is that once pureed it has a smooth, creamy texture that eliminates the need for cream or cornflour. That makes it perfect for soup. All one needs is to balance the spice level, flavour and the level of sweetness which depends on the pumpkin variety. It is always good to have your freezer stocked with a good homemade vegetable stock which comes in handy at such moments. It tastes better than off-the-shelf soup cubes any day and is healthy as well. You can check out an easy recipe from my archives – my last post was vegan soup stock. If you do not have the time go ahead with ready stock cubes but add a 1″ stick of cinnamon, 2 cloves, 2 crushed cloves of garlic and 1 bay leaf with a tsp. of olive oil to the pumpkins while steaming.
Recipe: Pumpkin Soup with coconut milk – Dairy | Lactose | Casein | Gluten | Grain Free Recipe
Serves : 10-12 cups
Vegan soup stock – 2 cups
Second extract of coconut milk – 2 cups (or dilute one cup of canned coconut milk with water)
Pumpkin – 1 kg
Water – 1 cup
Green chilli, minced well – 1 small
Salt and pepper as per taste
Coconut cream (optional)
Peel the pumpkin, cut off the fibre, cut into big chunks and cook covered, with a cup of water seasoned with half a teaspoon of pink salt. If using smaller, whole pumpkins, you could also roast them in the oven till tender and scoop the flesh.
Cool and puree using a blender. Add the coconut milk and stock. Warm the soup stirring all the while. Add the chilli a minute later, stir and heat but do not scald. Adjust salt as per taste.
I serve pepper separately. You may garnish the soup with a drizzle of coconut cream or olive oil. I meant to add coconut cream and forgot. No one missed it.
My take on this:
Serve with homemade grissini, herb sticks or with some really good bread. The combination tastes so good, you will have to keep room for seconds and also space before you serve the mains. Just the soup will work well too but I like the idea of bread and soup together.