The Best Pumpkin Soup Ever! I took my Grandma's pumpkin soup recipe to the next level!

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.

Peel half a pumpkin and microwave it for about 25 minutes until it is getting soft.

Prepare a marinade with 1 tablespoon of chili oil, 1 tablespoon of garlic oil, 1 teaspoon of salt, 1 teaspoon of brown sugar, 1 teaspoon of paprika, 1 teaspoon of coriander powder, 1 teaspoon of chili powder, and 1 teaspoon of cinnamon; mix well.

Baste the pumpkin with the marinade and place it in the oven at 180 degrees Celsius for about 30 minutes, turning it halfway through after 15 minutes.

Check that the pumpkin is fully cooked and soft, with no crunch.

Remove the pumpkin from the roasting pan and place it into a pot.

Add 2 tins of coconut cream and 2 tablespoons of tomato paste to the pot with the pumpkin on high heat.

Stir the mixture until bubbles form and steam comes out, then remove from heat.

Use a Nutribullet or similar processor to puree the soup until smooth, ensuring not to fill the container to the brim.

Fry bacon to your liking and set aside on paper towel to drain excess oil.

Prepare garlic butter by mixing three parts margarine or butter with one part minced garlic until well blended.

Toast bread and spread the garlic butter on top to create large croutons.

Garnish the soup with coconut cream, fresh coriander, and bacon before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens