With the change of season, the desire for a creamy soup hit… and not just any soup. He had what to be of pumpkin with coconut milk, ginger and pepper. It had to be.
The first time I tried to make a soup like this — creamy — it didn’t work out very well. The flavor of the pumpkin was subdued by the spices used at the time. But not this time!
The roasted pumpkin lady is here! Just like Mister Ginger accompanied by girl finger pepper. Everything as I wanted. And coconut milk comes to grace the fat unctuousness, balancing everything. Ah, roasted carrots also help with the color and slightly sweet flavor they have.
The only downside would be: it would be even better if I had made croutons to go with it. You know, to give it some crunch (say it with Claude’s accent) no lawn.
Creamy Pumpkin Soup
Makes: 3 portions
- 250 g roasted pumpkin pulp
- 1-1/2 roasted carrot (cut into cubes)
- 200 mL whole coconut milk
- 150 mL water
- ¼ onions (chopped)
- 1 dente garlic (grated or chopped)
- 1 teaspoon fresh ginger (grated)
- ½ teaspoon girl finger pepper (chopped; without seeds)
- refined salt (August)
- oil (August)
- unflavored yogurt (curd or sour cream; to taste)
1 cup: 250mL | 1 tablespoon: 15mL.
- Prepare the roasted pumpkin as explained, use the opportunity to roast the carrots together.
- In a pan, over medium heat, sauté the onion in olive oil until transparent. Add the chili pepper, garlic and ginger. Sauté.
- Add the diced carrot, mix well. Wait 1-2 minutes, then add the pumpkin pulp. Mix well before adding the coconut milk and water. Let it cook for 15-20 minutes for the flavors to distribute, adjust the salt.
- Process the soup in a blender or mixer. Afterwards, you can adjust the creaminess of the soup by adding more water or not. Be careful when you bring the cream to the heat again, it may splash.
- Serve hot and, if desired, accompany with yogurt, creamy curd or sour cream (I used yogurt) and croutons.
