Pumpkin Coconut Soup
Real, REAL good.
I needed to use up some pumpkin puree after shooting my homemade pumpkin puree video. I remembered a recipe I made several years ago, a butternut squash and shrimp soup with a coconut milk base, that was AB FAB. And you know, pumpkin is so similar to butternut squash and I did happen to have coconut milk and some time on my hands so I figured, What the Cheese?! I’ll do an experiment.
As I was saying, it worked out beautifully and I even managed to squeeze in some mushrooms. If you’ve followed my site for a while, you know I have always had a hate-hate relationship with mushrooms, which really super-sucked when I was vegetarian because people were always trying to get me to eat them. Like: “You’ve never had them my way!” and “You don’t even like portobellos?!?” with the most shocked looks on their faces, as if I hadn’t just said I don’t like mushrooms, but that I like to eat kitten intestines.
What the Cheese, people?! What’s wrong about not liking mushrooms?
Nothing. Nothing at all. And if you don’t like them, I totally get it and you could leave them out and this soup would still knock your kitty-fur slippers off.
Pumpkin Coconut Soup Recipe – scroll down for step-by-step photosPrint
Pumpkin Coconut Soup
- Yield: 3 cups 1x
- 2 tablespoons oil
- 2 large shallots, minced (about 1/2 cup)
- 4 ounces button mushrooms, minced (about 2 cups)
- 2 cloves garlic, minced (about 4 teaspoons)
- 1 teaspoon grated fresh ginger
- 2 tablespoons dry vermouth or white wine
- 1 cup pumpkin puree (canned, frozen, fresh)
- 1 cup water
- 1/2–1 teaspoon salt (adjust to taste)
- 1/2 teaspoon pepper
- 1 cup coconut milk
- Optional garnishes: cilantro, fresh minced chile peppers, toasted coconut flakes, lime wedges
- Heat the oil in a sauce pan over medium-high heat.
- Add the shallots and cook until browned and slightly crispy.
- Add mushrooms and stir until they begin to release some liquid, 2 minutes
- Add garlic and ginger and deglaze with vermouth. Cook 30 seconds.
- Add pumpkin, water, and salt and pepper. Stir. Cover and simmer 10 minutes.
- Add coconut milk and heat through.
- Taste for salt – this soup needs to be well-seasoned
- Serve with garnishes
This is a small-batch soup. As written it makes about 3 1/2 cups of soup which makes a nice first course for 4 people and a decent main course for two people (especially if you add a salad and some kind of bread).
- Serving Size: 1 cup
- Calories: 343
- Fat: 29
- Carbohydrates: 19
- Protein: 5