Pumpkin and Coconut Soup
♡
Soup
Lunch
United Kingdom
Hard
Did you know?
Pumpkin soup became popular in the UK during the Victorian era when exotic imports from the Caribbean sparked a fascination with autumnal flavours.
Method
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic, sauté until softened, about 5 minutes.
Stir in the ground cumin and smoked paprika, cooking for 1 minute to release their aromas.
Add the diced pumpkin, vegetable stock, and coconut milk; bring the mixture to a gentle simmer.
Cook until the pumpkin is tender, approximately 20 minutes.
Blend the soup with an immersion blender until smooth, season with salt and black pepper, and serve topped with toasted pumpkin seeds if desired.
Nutrition per serving
355
kcal
7
g protein
45
g carbs
27
g fat
Approximate values, not medical advice.
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Allergen information is provided for informational purposes only and may not be complete or up to date.
Always verify ingredients directly before consumption.