Creamy Pumpkin Soup

What is good about the soup is that it is ideal for the health conscious as well as those with a love for all things creamy. Yes, it is possible for a low fat soup to be delicious as well! The pumpkin itself, once cooked and strained has enough creamy texture that eliminates the need for the addition of corn flour or cream.


Dish: (Vegan) Pumpkin Soup

Serves: 10-12 cups

Ingredients:

– 2 cups vegan soup stock
– 2 cups second extract of coconut milk
– 1 kg pumpkin
– Water 1 cup
– 1 small green chilli, finely chopped
– Salt and pepper as per taste
– Coconut cream (optional)

Method:

  1. Peel the pumpkin, cut off the fibre from it than cut it into big chunks and cook covered with the lid.
  2. Add a cup of water seasoned with half a teaspoon of salt.
  3. Note: If using smaller, whole pumpkins, you could also roast them in the oven till tender and scoop the flesh.
  4. Cool it down and make a  puree using a blender.
  5. Add the coconut milk and stock.
  6. Warm the soup stirring all the while.
  7. Add the chilli a minute later, stir and heat but do not scald, mean while adjust the salt as per taste.
  8. I serve pepper separately. You may garnish the soup with a drizzle of coconut cream or olive oil.

I also recommend that you do not replace the coconut milk with dairy milk, because the flavour of coconut goes really well with pumpkins.

Serving suggestion:

Can be served with any bread or bread sticks. Makes for a wholesome, light dinner too.