For cool and foggy autumn days we have just the thing: pumpkin soup with coconut milk! The quick pumpkin cream soup brings a little summer feeling on the tables.
Soon it will be that time again: rain, wind and fog. As beautiful as autumn is, it can also be quite depressing.
But not with us! We extend the summer with pumpkin soup with coconut milk! The cream soup warms us from the inside and thanks to coconut flavor takes us back to the summer pool.
If you let your imagination run wild, the pumpkin soup with coconut tastes a bit like a refreshing cocktail. Only not refreshing, but pleasantly warming.
It's not only relaxing, but also lets us get through foggy cold and wet autumn days nicely warmed up.
By the way, pumpkin soup with coconut milk is also a great meal for the office. You can prepare the cream of pumpkin soup with coconut in larger quantities, freeze it and take it to the office in Tupperware boxes.
This is the secret to crispy pumpkin fries!
Good mood guaranteed! :)
If you are afraid of not getting full from the cream of pumpkin soup with coconut milk, you can sprinkle pieces of bread into the soup.
We pack a piece of fresh ginger in our pumpkin soup with koskomilch. Ginger boosts circulation and thaws even the coldest toes and fingers.
If you like it even spicier, you can add a little chili oil.
Important ingredients that you need for the recipe, I've picked out for you. Coconut oil* can be found on Amazon.
Quick recipe for pumpkin soup with coconut milk
Ingredients
- 50 g Shallots
- 1 Garlic clove
- 350 g Hokkaido
- 15 g Ginger
- 1 EL Coconut oil
- 200 ml Vegetable broth
- 2 EL Lime juice
- 100 ml Coconut milk
- Salt, pepper and curry to taste
Anleitung
- Finely dice shallot and garlic. Remove the seeds from the Hokkaido and dice.
- Peel and chop the ginger. Heat coconut oil in a pot and sauté ginger, garlic and shallots.
- Now add the pumpkin. Pour soup and simmer for 10 minutes.
- Puree soup and add lime juice and coconut milk. Season the soup with salt, pepper and curry powder.
Notes
- 18.8 grams carbohydrates
- 2.7 grams protein
- 8.5 grams fat
Nährwerte
Why you should combine pumpkin soup with coconut milk
Yes, admittedly, those unfamiliar with the combination of pumpkin and coconut may rightly be a bit skeptical.
However, if you have tasted 1x, you will most likely not be able to keep your hands off our pumpkin soup with coconut milk.
Fancy some more soup? Try this pumpkin apple soup!
The combination of the somewhat floury squash and the refreshing coconut milk makes this recipe so unbeatably delicious!
The spiciness gives the soup that certain something. And not to mention the color of the quick pumpkin cream soup.
Many pumpkin soups are prepared with cream. However, ordinary cream is not as tasty as the alternative. Granted, you can save calories with whipped cream. 100 grams of whipped cream has 260 calories. 100 grams of coconut milk 350 calories.
However, you have to give coconut milk credit for being healthy. It protects the heart and provides the body with quick energy.
Why you should add pumpkin soup with coconut milk to your menu regularly
Valuable ingredients make pumpkin healthy. It is important lierferant for beta-carotene - a precursor of vitamin A, potassium, magnesium, calcium and iron.
Thanks to its many fibers, it keeps us full for a long time. Cream of pumpkin soup recipes are incredibly varied.
You're going to love this pumpkin gnocchi!
Pumpkin soups are great for cooking in large quantities. Filled in Tupperware boxes, they are a great meal for on the road or for the office. Especially delicious is the version: pumpkin soup with coconut milk.
As a topping of the pumpkin soup's a little pumpkin seed oil. The contained vitamin E and linoleic acid in pumpkin oil can act against increased cholesterol game and even prevent cardiovascular disease.
Our conclusion
Pumpkin soup with coconut milk is unbeatable delicious! The quick cream soup is now regularly on the menu with us. Cold fingers and toes have so no more chance :)
Good luck and enjoy it!
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