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Coconut Pumpkin Soup

Coconut Pumpkin Soup

A healthy easy ayurvedic recipe!

Course Ayurvedic Recipe, easy recipe, soup
Cuisine Ayurvedic Cuisine
Keyword Ayurvedic Coconut Pumpkin Soup, Coconut Pumpkin Soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Author Labsalliebe

Ingredients

INGREDIENTS FOR COCONUT PUMPKIN SOUP

  • 2.2 lb Hokkaido pumpkin 1 kg
  • 6 tbsp sesame oil
  • 1 tbsp black mustard seeds
  • 1 red chili chopped
  • A leek thinly sliced
  • 1 tbsp sweet paprika or curry powder
  • ½ tsp nutmeg freshly grated
  • 4 cups vegetable stock 1 litre
  • 1¾ cups coconut milk 400 ml
  • 1 orange juice of
  • Salt and pepper to taste

TOPPING (OPTIONAL)

  • A little pumpkin seed oil for drizzling
  • A handful of roasted pumpkin seeds ,deseeded

Instructions

HOW TO MAKE COCONUT PUMPKIN SOUP STEP BY STEP

PREPARE THE PUMPKIN

  1. Wash the Hokkaido pumpkin thoroughly and cut it in half.

  2. Scoop out the seeds with a spoon, but don’t throw them away! They make delicious snacks. Try my recipes for salted roasted pumpkin seeds or sweet roasted pumpkin seeds.

  3. Then cut the pumpkin, skin and all, into small cubes.

HEAT THE BLACK MUSTARD SEEDS

  1. Heat the sesame oil in a large pot.

  2. Add the black mustard seeds and immediately cover with a lid. Wait for the seeds to start popping in the hot oil. Once the little show is over, take off the lid.

SAUTÉ THE VEGETABLES AND SPICES

  1. Add the chopped chili, sliced leek, paprika or curry powder, nutmeg and pumpkin cubes to the pot.

  2. Sauté for about 5 minutes, stirring regularly so nothing sticks and the aromas can unfold.

SIMMER THE SOUP

  1. Pour in the vegetable stock and coconut milk.

  2. Stir well and bring the soup to a simmer.

  3. Cook over medium heat for about 20 minutes, until the pumpkin is soft.

BLEND THE SOUP

  1. Take the pot off the heat for a moment and blend the soup with an immersion blender until smooth, creamy and velvety.

FINISH WITH ORANGE JUICE

  1. Stir in the freshly squeezed orange juice until fully combined.

  2. Season the soup with salt and pepper. If you like, warm it through again briefly.

PREPARE THE TOPPING (OPTIONAL)

  1. Dry-roast the pumpkin seeds in a pan without oil.

SERVE AND ENJOY

  1. Ladle the hot soup into bowls.
  2. Drizzle a few drops of pumpkin seed oil over the top, if you like, and garnish with the roasted pumpkin seeds.

Recipe Notes

Serve with crusty flatbread. Now sit back, relax and let it warm you from the inside out!