Sopa cremosa de calabaza con leche de coco

Name: Creamy Pumpkin Soup with Coconut Milk
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 14-16
Ingredients: 5 ½ - 6 lbs sugar or pie pumpkins, peeled, seeded and cut into chunks; 2 tbsp olive oil; 1 large yellow onion, minced; 3 cloves garlic, minced; ½ cup finely chopped celery; 2 green onions (white and light green parts), chopped; 1 tbsp finely chopped fresh parsley, or 1 tsp dried; 2 sprigs fresh thyme, or 1/4 tsp dried; 2 teaspoons oregano, chopped; 1 large carrot, diced; 2 small Yukon gold potatoes, peeled and chopped; 6 cups vegetable broth, low sodium; 1 cup full-fat coconut milk, reserve a little for garnish; ½ fresh (whole) hot pepper, such as Scotch bonnet or habanero, or ½ tsp cayenne; ½ tsp ground allspice; Salt and freshly ground black pepper, to taste; 14-16 mini pumpkins (not decorative pumpkins, which are sold solely for decoration); For garnish, coconut milk swirl or yogurt, toasted pepitas or roasted pumpkin seeds, chopped chives, pomegranate arils; OvenBond Quarter Sheet Pan; Provisions Large Oval Roaster; Commercial Clad 9QT Rondeau; Provisions Stainless Steel Chef’s Tools

Creamy Pumpkin Soup with Coconut Milk

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

14-16

Prep Time

25 minutes

Cook Time

30 minutes

This pumpkin soup is warm, creamy and cozy in the best possible way. It tastes like fall comfort, and the mini pumpkin bowls make it feel extra special without any extra effort. You will love how simple this recipe is and how it transforms fresh pumpkin into a silky, flavor-packed soup. Serve it for a holiday meal or anytime you want something nourishing and beautiful to bring to the table.

Ingredients

5 ½ - 6 lbs sugar or pie pumpkins, peeled, seeded and cut into chunks
2 tbsp olive oil
1 large yellow onion, minced
3 cloves garlic, minced
½ cup finely chopped celery
2 green onions (white and light green parts), chopped
1 tbsp finely chopped fresh parsley, or 1 tsp dried
2 sprigs fresh thyme, or 1/4 tsp dried
2 teaspoons oregano, chopped
1 large carrot, diced
2 small Yukon gold potatoes, peeled and chopped
6 cups vegetable broth, low sodium
1 cup full-fat coconut milk, reserve a little for garnish
½ fresh (whole) hot pepper, such as Scotch bonnet or habanero, or ½ tsp cayenne
½ tsp ground allspice
Salt and freshly ground black pepper, to taste

Optional for Serving

14-16 mini pumpkins (not decorative pumpkins, which are sold solely for decoration)
For garnish, coconut milk swirl or yogurt, toasted pepitas or roasted pumpkin seeds, chopped chives, pomegranate arils

Directions

Optional mini pumpkin bowls.

Preheat the oven to 350°F (175°C). Choose 14 to 16 mini pumpkins about 3 to 4 inches wide. Cut off the tops, scoop out the seeds and fibre, and brush lightly with oil.
Place both the pumpkin "bowls" and "lids" on a baking sheet lined with parchment paper and roast for 15 minutes until slightly tender.

Sauté vegetables

In a 9-qt Rondeau or large pot, warm the olive oil over medium heat. Add onion and garlic. Cook 3 to 4 minutes until softened.

Build flavor

Stir in celery and carrot. Cook 3 more minutes until the celery is tender.

Add remaining ingredients.

Stir in green onion, parsley, thyme, oregano, pumpkin, potato, broth, coconut milk, hot pepper and allspice. Keep the ½ hot pepper whole, so it can be removed before blending.

Simmer

Bring to a boil, then reduce the heat to a steady simmer. Cook 25 to 30 minutes or until the pumpkin and potatoes are very soft. Remove the thyme sprigs and hot pepper.

Blend

Use an immersion blender to puree until smooth or carefully blend in batches. Season with salt and pepper.

Serve

Ladle into mini pumpkin bowls or warmed regular bowls. Garnish with coconut milk or yogurt, toasted seeds, chives and pomegranate arils.
Enjoy immediately while hot and creamy.

31 de octubre, 2025

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