It’s no secret that I love pumpkin, and since it is now September, it is perfectly acceptable to bake and cook with pumpkin as much as humanly possible! Right? 🙂 Though I must say that while I love pumpkin so so much, it’s a bit odd to use when it’s 90 degrees and 90% humidity outside. That’s why I was so excited last month when it started to get a bit chilly. See, I was assigned to Leigh’s refreshing, classy blog, Chit Chat Chomp for this month’s edition of the Secret Recipe Club, and I couldn’t get this Pumpkin Coconut Soup out of my head!
Leigh writes from Melbourne, Australia and her recipes and photography [and travel accounts!!] are absolutely to die for. I just have to make this Coconut Mint Syrup Cake asap. I actually planned on making it this month as well, but just ran out of time. Alas, this Pumpkin Coconut Soup is totally worth its own post.
I’ve made pumpkin soup before, and have even made a pumpkin-based stew, but this soup is so unique! Aside from the usual suspects like garlic and onion, this pumpkin soup is spiced with fresh ginger, coconut milk, and shredded coconut for some warm notes. The soup is kinda Thai-reminiscent, and though it is simple and comes together in less than 20 minutes, is very sophisticated. Leigh calls it “luxurious” and I would have to agree.
I should note that I took these photos before pureeing the soup with my immersion blender. At first I didn’t think that step was necessary, but after trying a few bites, realized it really was… I think it was the shredded coconut that did it. No matter though–this soup is a wonderful gateway to fall. Be sure to come back to The Pajama Chef often… more pumpkin recipes are in the works! 🙂 Thanks, Leigh, for the first pumpkin recipe of the season. 🙂 Absolutely delicious!
- 29 ounces pumpkin puree [or 3 cups fresh pumpkin, diced]
- 1 onion, diced
- 2 cloves garlic, peeled
- 1 walnut sized piece fresh ginger, peeled and finely chopped or grated
- 1/2 cup shredded coconut
- 32 ounces vegetable or chicken stock
- 15 ounces lite coconut milk
- salt and freshly ground black pepper to taste
Combine pumpkin, onion, garlic, ginger, coconut, and stock in a large saucepan. Bring to a boil then simmer, covered, until heated through, about 5 minutes.
Add coconut milk, then puree soup with an immersion blender, or carefully with a blender or food processor. Season with salt and pepper to taste, and simmer for another 3-4 minutes or until hot.
Time: 10 minutes.
Yield: 4-6 servings.
Be sure to check out other recipes from other SRC members here today too! 🙂