Once you removed all the skin, cut it into sections, and scrape the pumpkin seeds out with a spoon. Step 4 – Add the already cooked pumpkin, chicken broth, and coconut milk and add the lid, cook for 5 minutes under pressure, then NPR for 10 minutes. Drizzle with extra coconut milk, if desired, and sprinkle with Honey Cumin Pumpkin Seeds. This Caribbean influenced soup uses curry powder, cayenne, coriander and coconut milk and is mildly spicy. Cuisine American. I have also made this Thai pumpkin soup recipe a few times without the coconut milk. It is naturally vegetarian, vegan, Whole30-compliant, paleo, and gluten-free. Blend until smooth in a blender. This seasonal pumpkin soup with coconut milk is a little savoury, a tad sweet and a whole lot of yummy! Dairy Free Pumpkin Soup with Coconut Milk. omit them and your Cream Of Pumpkin Soup is pure vegan! Add stock, pumpkin and seasonings; whisk until blended. Stir soup occasionally while it is simmering. 8 Serve and enjoy! If you are avoiding coconut I find it is still delicious. Naturally vegan and gluten free. Serve with toppings as desired. This recipe may contain affiliate links. This pumpkin coconut soup is made with coconut milk, which also has health benefits. Enjoy your pumpkin soup! Most recently, I decided to use pumpkin to create a light and creamy vegan Thai curry soup. This spicy pumpkin soup makes an excellent addition to your holiday menu. Increase the heat to high and bring the liquid to a boil. Add pumpkin cubes then continue cooking for 5 minutes, mixing. 6 Adjust salt to taste. Reduce heat; simmer, covered, until flavours are blended, about 15 minutes. If you'd like to add some texture, feel free to garnish it with lightly toasted pepitas (hulled pumpkin seeds). For the seeds How to make the low-carb cream of pumpkin and coconut soup. Affiliate links in this post. It’s made with sweet roast pumpkin, warming chilli and creamy coconut milk all blended to a rich smooth vegan and dairy-free soup and sprinkled with chilli flakes and coconut. Bring to a boil. Typical poor planning on my part but it all worked out. Finally the day has arrived, and my freezer will be restocked with these delicious blocks of homemade, dairy free pumpkin soup. Coconut milk gives this pumpkin soup a creamy texture and rich flavor, without making it too heavy. A drizzle of pumpkin seed oil is also a nice touch. https://www.tastythais.com/thai-style-spicy-pumpkin-soup-recipe This pumpkin curry soup will delight you with its wonderfully bold flavor profile. Canned pumpkin and cannellini beans are the timesaving secrets. I always use the canned variety for convenience. Serve soup with a drizzle of coconut milk and toasted pumpkin seeds and cilantro on top (optional). Roasting your own pumpkin might sound like extra work but for this fall soup it is 100% worth it. Add the pumpkin flesh to the pot, along with the broth, coconut milk, maple syrup, and fresh herbs and give everything a good stir. That’s it! How to make Vegan Pumpkin Soup with Coconut Milk. Serve the pumpkin soup as is or add some vegan gnocchi and roasted tomatoes. Add the cooked pumpkin to a pot with water or stock, basil and thyme. 2. Using an immersion blender, blend the soup into a smooth purée. We receive a small commission for purchases made through these links. ;) And one 14oz. Made with Thai red curry paste, coconut milk and a little vegetable (or chicken) broth, it comes together in as little as 10 minutes. can of coconut milk. Warming and satisfying, this pumpkin soup with curry and coconut milk is the perfect addition to any fall or winter menu. 5 Remove soup from heat and pour into a high-speed blender. Finally, Mix the contents of the casserole and stir in the coconut milk. And because coconut milk is lactose-free, it is a popular choice among vegans and those with lactose intolerance. The recipe makes for a really thick, rich and luscious pumpkin soup. Season to taste with salt and pepper then heat through in a pot with coconut milk. Bring to a simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes. The next step is to cook half covered for 15 minutes over moderate heat. Spicy Roast Pumpkin and Coconut Soup is a perfect autumn recipe. The first time I made this recipe I used Thai Kitchen brand coconut milk and it was much thicker than this Goya brand, so my final soup was also a bit thicker. It’s thick and creamy thanks to the pumpkin and the coconut milk; well seasoned with curry powder, garlic, onion and ginger; and it’s also VERY easy to make – simply mix the ingredients right in … It’s super comforting, healthy, and low in carbs with only 9.9g net carbs per serving! It has a rich curry coconut base, veggies and creamy texture. Reduce to low, cover, then simmer until the herbs are falling off the stems, about 20 minutes. ! https://www.justataste.com/thai-coconut-pumpkin-soup-recipe 3. Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Blend soup until creamy and smooth. Using an immersion hand blender to puree the pressure cooker pumpkin soup, serve with a drizzle of coconut milk and toasted pumpkin seeds. This is the Gretchen-Frage, as we Germans would say: the 100 dollar question.In Goethe’s Faust, the scholar asks Gretchen how serious she’s taking her religion – essentially asking her whether there’s a chance of bedroom shenanigans before marriage.In the realm of pumpkin soup, the Gretchen-Frage is Then pour the milk. Stir in cilantro to complement the sweet heat of your coconut pumpkin soup. I wonder how long they’ll last this year :) This recipe is ever so easy and like so many of my recipes, it doesn’t require much effort. Coconut milk: It adds creaminess and tones down the heat from the curry paste. https://www.yummly.com/recipes/spiced-pumpkin-soup-with-coconut-milk This wonderfully creamy pumpkin and coconut cream soup cannot be easier to prepare: just add all ingredients to a pan and simmer for about 2 to 3 minutes while stirring. Rectify the seasoning, sprinkle with a little grated nutmeg and serve quickly. Bacon bits are optional! Note: One cup of coconut cream can provide about 552 calories, which means that coconut milk is high in calories and hence, should be consumed in small amounts. Pumpkin puree: This key ingredient infuses the soup with rich pumpkin flavor. And yes, I just assumed we had coconut milk when in fact we did not. Flavored with pumpkin and coconut milk, this super fast soup is ready in 15 minutes. Simmer soup uncovered for 10 minutes. Serves 4-6. COCONUT MILK Stir in coconut milk; heat through. can pumpkin purée, NOT canned pumpkin pie filling. Filled with the flavors of pumpkin, coconut, and heat from jalapenos it's a fall soup recipe you've just gotta try. Stir in the coconut milk and broth. Garnish with your favourite toppings for one yummy meal! This luxurious, subtly-spiced Curried Coconut Pumpkin Soup recipe will warm you from the inside out. Then stand the pumpkin with the flat-side down, and remove strips with the knife blade facing down. 7 Pour soup into bowls. Which pumpkin do you use for pumpkin soup with coconut milk (or without)? This quick & easy keto pumpkin soup with ginger and coconut milk is simply perfect for the colder seasons. Course Appetizer, Lunch, Side Dish, Soup. This soup would make a wonderful starter for a special meal, such as Thanksgiving dinner. This recipe makes 6-8 dinner appetizer portions. Now you can cut you pumpkin into chunks, never mind if they’re not the same size, pumpkin cooks quickly and you’re going to blend it. Next add one 15oz. 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