How to Make Pumpkin Soup

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is more nutritious and flavorful.

Welcome to the channel, today we're making pumpkin soup.

Gather ingredients: pumpkin, onion, cream of coconut, garlic, butter, salt, pepper, ginger, potatoes, and carrots.

Turn on the fire and drizzle about 2 tablespoons of olive oil in the pot.

Add the onion and cook until it becomes clear, not red or pink.

Cut the vegetables and add them to the pot with some water to boil while cutting the pumpkin.

Peel 3 potatoes and 2-3 medium potatoes, and wash the carrots from the garden.

Chop the ginger into small pieces, adding just a small amount for flavor.

Mix the potatoes, carrots, and ginger with the onion in the pot.

Add 2-3 cups of water to the pot and let it cook while cutting the pumpkin.

Cut the pumpkin in half, remove the seeds, and peel the skin off.

Cut the pumpkin into small pieces and add them to the pot with the other vegetables.

Cook until all vegetables are soft, about 10-15 minutes, checking for doneness by mashing them easily.

Add 1 teaspoon of butter to the pot and cover it to cook further.

Check the pumpkin and vegetables; they should be soft enough to mash easily.

Add the garlic towards the end for a stronger flavor.

Season with 1 teaspoon of salt and pepper, using black pepper instead of white.

Decide whether to add heavy cream or coconut cream; prepare two servings, one with cream and one without.

Blend the soup until creamy, using a blender for a smoother texture.

Serve one bowl without cream and one with 1-2 tablespoons of coconut cream added.

Taste both versions and adjust seasoning with lemon if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens