Calories: 771.21
Proteins/100g: 1.47
Carbohydrates/100g: 6.79
Pumpkin puree soup with coconut milk can be prepared during the strictest fast. In terms of nutritional value, it will not be at all inferior to rich soups made with chicken or meat broth, although in terms of composition - well, it doesn’t even contain potatoes. The whole secret is in the added coconut milk. Firstly, it makes soup, or any dish, very satisfying, but does not burden it with unnecessary calories. Secondly, thanks to coconut milk it acquires a delicate velvety texture. And thirdly, pumpkin soup has a subtle aroma and a subtle coconut flavor. Well, very tasty! And it’s unusual, so even ardent opponents of pumpkin soups are unlikely to refuse to taste pumpkin soup with coconut milk.
Any pumpkin is suitable for this soup, but it is better to choose unsweetened varieties so that the soup does not end up with a sweetish aftertaste. Although everything is for everyone, and for some, the sweetish soup will be the most delicious.
Ingredients:
- unsweetened pumpkin (peeled) – 500 g;
- water or vegetable broth – 2-2.5 cups;
- onion – 1 large head;
- garlic – 2-3 cloves;
- chili pepper – 1 small pod;
- vegetable oil – 2 tbsp. spoons;
- canned coconut milk – 0.5 jars (200 ml);
- salt - to taste;
- lime – 0.5 small;
- croutons or fresh herbs - for serving soup.
How to cook at home
Cut the pumpkin into pieces, peel off the thick crust, and discard the middle with the seeds. Cut the remaining pulp (about 500 grams) into slices of approximately the same size and thickness (1.5-2 cm, no thicker).
There are two ways to prepare pumpkin for this soup: bake in the oven on a baking sheet, or simmer in a frying pan under a lid with a small amount of oil. We will use the second method. Heat a little oil in a frying pan and add pumpkin slices. After 2-3 minutes, turn over and cover with a lid. Simmer until soft. If you decide to bake the pumpkin in the oven, then you need to preheat the oven to 200-220 degrees, place the pumpkin on a greased baking sheet and bake for 10-15 minutes until soft.
While the pumpkin is stewing or baking, prepare the onions and garlic. First cut the garlic cloves into slices, then finely chop them with a knife.
Cut a large onion in half, chop each half into small cubes or quarters of rings.
Heat 1 tbsp in a thick-bottomed saucepan. a spoonful of vegetable oil. Add the onion and simmer until soft. Add chopped garlic and finely chopped chili pepper (first remove the seeds along with the white partitions). Simmer the onion with garlic and pepper for 1-2 minutes until the smell of garlic intensifies.
Pour hot vegetable broth or water into the pan (if the soup is not being prepared during Lent, you can cook it with the addition of chicken broth). We wait until it starts boiling and from that moment cook for two minutes.
Place the stewed or baked pumpkin in a blender bowl and grind into a homogeneous thick puree. Pour the contents of the pan into this puree and grind everything again.
Pour the vegetable puree back into the pan. Bring to a boil, pour in coconut milk in a thin stream, stirring the soup constantly. Before opening the can of coconut milk, shake it well to mix the contents. Salt to taste, and for those who like it spicy, add ground pepper (chili or black, red). Squeeze the juice out of half a lime and pour it into the pumpkin soup (preferably in parts). Taste the soup and adjust if necessary. Let the soup simmer over very low heat for five minutes. Leave under the lid to absorb the taste (for about five minutes, no more).
Pour the pumpkin puree soup prepared with coconut milk into bowls and serve. As with any thick creamy soup, you can serve it with croutons, dried slices of toast bread, croutons or croutons. Bon appetit! 
Author Elena Litvinenko (Sangina)
Coconut milk is not only a healthy and dietary drink.
Based on this product, you can prepare a lot of original dishes, desserts and even baked goods.
But soups based on coconut milk are of particular interest. They have an original taste and unusual aroma.
Let's please our household with an exotic dish?
Coconut soup - general principles of preparation
For coconut soups you will need milk. You can extract it from the nut yourself. To do this, a hole is punched and the contents are poured into a bowl. But it is much easier and more profitable to purchase ready-made coconut milk, which is sold in bottles or bags. Thanks to sterilization and special packaging, the product has a long shelf life.
General principle for making coconut soup:
1. Boil the broth. It can be vegetable, meat, fish or seafood.
2. Cereals and various vegetables are added. The soup is salted.
3. Coconut milk is poured in.
4. The dish is seasoned with spices, herbs, and herbs.
Coconut soup owes its origin to Asian and African countries, which explains the use of a large number of spices.
At the same time, from 3 to 15 spices can be added to a dish. Asians also have a great love for greens; cilantro and lemon tree leaves are especially popular. But if desired, they can be replaced with the usual parsley, dill, and green onions.
Sweet soups are prepared a little differently. Usually milk is diluted with water, already boiled cereals or small pasta are added. Dried or fresh fruits, berries, sweet syrups, chocolate and ready-made desserts can also be used. Sugar, vanillin, and cinnamon are used as a dressing.
Recipe 1: Coconut Milk and Pumpkin Soup
All you need is ripe pumpkin and just a little time to make this warming, flavorful coconut milk soup. Vegetarian recipe, but you can use meat broth.
Ingredients
800 grams of pumpkin;
1 shallot;
350 grams of coconut milk;
400 ml of any broth or just water;
4 tablespoons pumpkin seeds (hulled);
A piece of ginger, the size of a nut;
Pepper, salt;
Fresh greens.
Preparation
1. Peel the pumpkin from the skin and entrails, cut into cubes and place in a saucepan. Fill with broth (water) and boil for 20 minutes.
2. Finely chop the ginger and place it in a saucepan. Spicy lovers can add a chopped piece of chili.
3. Cut the onion and fry in oil until transparent. Add to soup.
4. After the onions, fry the pumpkin seeds in the same frying pan. Place in soup, salt and pepper.
5. Add coconut milk, boil for 5 minutes.
Recipe 2: Thai Coconut Shrimp Soup
The recipe for the most popular Thai dish, which can often be found in restaurants. To prepare coconut soup you will need shrimp, it is better to take small ones.
Chicken fillet is used for the broth. The dish is quite spicy, but you can reduce the amount of spices if desired.
Ingredients
300 grams of chicken fillet;
250 grams of shrimp;
100 grams of vermicelli;
Garlic clove;
2 spoons of pine nuts;
One chili pepper;
A little oil;
Greens for serving;
Salt, ginger, coriander.
Preparation
1. Cook the broth. To do this, place the fillet in cold water and boil for an hour. If you don’t have time, you can cut it into pieces, it will cook faster. Don't forget to skim off any foam that has formed.
2. Cut the hot pepper. You can take red or green, but ideally use half of different pods. Place in a blender bowl.
3. Cut the ginger into arbitrary slices and add to the hot pepper. We also put garlic and coriander there.
4. Remove the zest from the lime, squeeze out the juice and also put it in a blender. Grind everything together. You should get a fragrant paste.
5. Boil vermicelli in a separate pan.
6. Remove the chicken, cool and cut into arbitrary pieces.
7. Add coconut milk, salt to the broth and boil the peeled shrimp for 3 minutes. Pour in the chopped chicken.
8. Heat the oil in a frying pan and fry the aromatic mixture that was just put through the blender.
9. Place the roast into the soup, stir and turn off.
10. Place the noodles on plates. Pour in shrimp and chicken soup and garnish with herbs.
Recipe 3: Coconut Milk and Salmon Soup
This coconut soup requires a good piece of fresh salmon as well as noodles. You can use regular pasta made from durum wheat, or take rice noodles. In this case, the cooking time will differ.
Ingredients
400 grams of coconut milk;
150 grams of noodles;
600 grams of salmon;
2 tablespoons cilantro;
10 grams of ginger;
2 onions;
Garlic clove;
Chilli;
spoon of curry;
Preparation
1. Finely chop the chili pepper, ginger and garlic.
2. Chop the onion into thin half rings. Fry in a frying pan until golden brown. It is better to use olive oil. At the end, lay out the chopped pieces of ginger with pepper and garlic, add curry. Let's fry together for a minute.
3. Cut the salmon into small cubes, add water so that it covers the fish by 2 cm, and boil until done.
4. Pour milk into the pan with soup and add salt. Bring to a boil.
5. Boil the noodles separately. If we are preparing a rice product, we can simply pour boiling water over it for a minute. Place on plates.
6. Add the contents of the pan to the soup. Stir and cook for another minute. Season with chopped cilantro.
7. Fill the bowls with noodles with soup and serve.
Recipe 4: Sweet Coconut Soup
A wonderful recipe for soup with coconut milk that will be appreciated by all those with a sweet tooth, as well as people with lactose intolerance.
Ingredients
500 grams of coconut milk;
300 ml water;
70 grams of rice;
70 grams of dried apricots;
70 grams of raisins;
Walnuts;
Sugar and vanillin to taste.
Preparation
1. Boil the rice until cooked, but so that the grains do not boil. Rinse with cold water and wring out.
2. Place the washed raisins in a bowl and fill with hot water. We do the same with dried apricots. Let stand for 15 minutes, then squeeze out the dried fruits. Cut the dried apricots into strips.
3. Place a saucepan on the stove, pour in coconut milk and water. Add sugar. Bring to a boil.
4. Add boiled rice and let it boil again.
5. Add raisins and dried apricots. You can add vanillin to taste. After boiling, turn it off immediately.
6. Pour the coconut soup into bowls and sprinkle with chopped nuts. For more flavor, they can be pre-fried.
Recipe 5: Light Coconut Soup with Mushrooms, Tomatoes and Chicken
Exotic taste and fresh aroma merged into one. To prepare this soup with coconut milk, we will use fresh mushrooms and chicken breast.
Ingredients
200 grams of coconut milk;
250 grams of chicken;
200 grams of champignons;
100 grams of rice;
Liter of broth;
200 grams of cherry tomatoes;
Hot pepper pod;
Green cilantro.
Preparation
1. Heat the broth, add coconut milk and bring to a boil.
2. Place chicken pieces into the pan. It is better to immediately cut the fillet into small cubes. Cook for 10 minutes.
3. Add chopped champignons. Cook for another 5 minutes.
4. Lay out the washed rice and chopped hot pepper. Cook until the cereal is almost ready, but do not overcook it.
5. Salt the soup, add quartered tomatoes, let the soup simmer for 3 minutes over low heat.
Recipe 6: Sweet soup with coconut milk and amanatto
Amanatto, or sweet bean, is a traditional Japanese delicacy that consists of balls made from syrup and bean paste. They are consumed in their pure form and are also used in various desserts and baked goods. Ideally, green tea-based macha sauce is used, but we will simplify the technology.
Ingredients
300 grams of coconut milk;
20 grams of amanatto;
3 spoons of sugar;
50 ml strong green tea.
Preparation
1. Put coconut milk on the stove. Add freshly brewed green tea and sugar. Bring to a boil.
2. Add amanatto and turn off. Can be served hot or cold.
Recipe 7: Coconut Chicken Soup
To prepare this soup we will use chicken wings. With them, the dish turns out to be more rich, a broth with fat. If you want to get a dietary dish, you can take chicken breast. In this case, the broth cooking time should be reduced by half so that the white meat does not become tough.
Ingredients
6 wings;
1.3 liters of water, you can use any broth;
1 sweet pepper;
A piece of ginger;
50 grams of vermicelli;
180 grams of coconut milk;
Green onions;
Salt, coriander.
Preparation
1. Fill the chicken wings with water and place on the stove. Add chopped ginger and cook for 20 minutes. When boiling, remove the foam. We take out the wings, strain the broth and return the chicken back. Put it back on the stove.
2. Finely chop the bell pepper and throw it into the pan. Cook for a couple of minutes.
3. Add coconut milk.
4. After boiling, add vermicelli and mix well.
5. Add finely chopped green onions, ground coriander and turn off the stove. Let the coconut soup sit for 10 minutes and serve immediately.
Recipe 8: Spicy Soup with Coconut Milk, Chickpeas and Curry
African coconut soup recipe, exotic and very filling. To prevent cooking from taking too long, it is recommended to soak the chickpeas in water at room temperature in advance, preferably overnight.
Ingredients
A glass of chickpeas;
400 grams of coconut milk;
100 grams of brown rice;
1 sweet pepper;
2 onions;
2 tomatoes;
1 teaspoon curry;
4 cloves of garlic;
Salt, hot pepper.
Preparation
1. Pour swollen chickpeas with three parts of water and boil until soft.
2. Add washed rice and cook until almost done. Let's add salt to the soup.
3. Finely chop the onion and fry in a frying pan. Add chopped bell pepper and cook together until soft.
4. Cut the tomatoes into cubes and add them to the pan with the rest of the vegetables. If desired, you can remove the skin. Fry for 5 minutes.
5. Pour coconut milk into the pan, add curry and hot pepper (optional), heat for a minute.
6. Adjust the amount of water in the pan with rice and chickpeas. If there is too much of it, then you can cast it. And if it’s not enough, then add it. Adjust the thickness of the soup to your taste.
7. Transfer the contents of the frying pan into the pan, cook together for 3 minutes after boiling. If necessary, add more salt.
8. Pour the soup into bowls, season with chopped garlic, you can add any herbs.
Coconut milk does not like long cooking and active boiling. Therefore, add this ingredient at the end of preparing the first dish. The exception is quick and sweet coconut soups, which rarely take more than a quarter of an hour to prepare. You can pour milk into them right away, since it is often the base.
Most coconut soups contain spicy foods: ginger, different types of peppers, garlic. But if desired, you can always exclude them or reduce the number. And so that the aroma of the dish does not suffer, look for a substitute, for example, curry, coriander, sweet paprika and all kinds of herbs.
To ensure that the soup turns out beautifully and the vegetables do not boil over and turn into porridge, the dish should not be allowed to actively boil. It is better to cook on low heat. But you need to bring it to a boil on the highest setting so that the food does not have time to become soggy. For the same reason, each new ingredient is added after the previous one has boiled.
When serving, coconut soups can be seasoned with our usual sauces, mayonnaise, sour cream, and mustard. And grated chocolate, syrups, jam and aromatic cinnamon go wonderfully with sweet dishes.
A classic of Asian cuisine is pumpkin puree soup with coconut milk. It is prepared in a variety of ways, and these are not always exotic or expensive products. You can cook a simple and tasty pumpkin soup with coconut milk using the most ordinary set of vegetables, exactly the same ones that we use to prepare any other soup. The highlight of this recipe is coconut milk with a delicate tropical aroma.
The recipe for pumpkin puree soup with coconut milk will be useful just for those who have decided to fast (a long strict fast is just around the corner). Well, everyone else will also be interested in it - after all, the soup is very tasty, unusual, and it’s worth trying, if only to have your own idea about such a popular dish.
This recipe will not contain unavailable products like lemongrass or rare spices. Coconut milk doesn’t count – it has long been sold in almost every supermarket; you can buy it in stock or, in extreme cases, order it online. And if you’re not too lazy, then do it yourself. Buy a coconut - an ordinary hairy one - pour the juice out of it, cut it in half, grate the pulp on a fine grater. Then add water and squeeze out the grated coconut pulp. You will get the most natural coconut milk, without preservatives or other harmful additives.
- Pumpkin – 500-600 g;
- cauliflower – 1 small head or half a medium one;
- small potatoes – 2 pcs;
- carrots – 1 not very large;
- white or onion – 1 piece;
- black pepper – 0.5 tsp;
- salt - to taste;
- coconut milk – 200 ml;
- Sunflower oil – 2 tbsp. l.
How to Make Pumpkin Cream Soup with Coconut Milk
To save time on preparing pumpkin puree soup, vegetables need to be finely chopped. Dice the potatoes and pumpkin, cut the carrots in half lengthwise and chop into thin segments, finely chop the onion into cubes or thinly in half rings. Trim the stems of small cabbage inflorescences and divide the inflorescences into small pieces.
Place two pots and a frying pan on the stove. Heat a frying pan with oil. Pour some water into one pan, it will boil to cook the cabbage, and put the fried vegetables in the second. Add the onion to the pan and fry until translucent. Add carrots, fry too, add pumpkin. Place cabbage in boiling water and boil for two minutes.
After three to five minutes, add the potatoes to the vegetables, stirring and frying the vegetables until they have absorbed all the oil.
Add boiled cabbage, mix with vegetables and oil. Pepper to taste. Transfer everything into a soup pot.
Pour in a little boiling water, just enough to cover the vegetables by 2-3 cm. In addition to water, coconut milk will be added to the soup, so a small volume of liquid is enough to cook the vegetables. At the end of cooking, add salt to the soup.
Use an immersion blender to puree everything until it becomes thick and smooth. Heat almost to a boil. Add coconut milk. Reheat over low heat without covering. Pepper the pumpkin puree soup and taste.
Remove from heat without covering and let the soup cool slightly. The peculiarity of coconut milk is that in a closed container it can form flakes, so the finished dishes are not covered during cooking.
Cut the wheat bread into cubes, place in the oven over low heat or pour into a dry frying pan. In a few minutes, the wheat croutons will be ready for the soup. Divide the pumpkin puree soup with coconut milk into bowls and serve.
Pumpkin soup with coconut milk is a great option to diversify your diet. The low-calorie dish is famous for its enormous benefits for the body due to the large amount of vitamins and microelements.
Despite the uniqueness of the product, not every home likes to cook pumpkin dishes. Coconut milk added to the puree soup will highlight the taste of pumpkin without significantly affecting the taste.
About the dish
An important feature of pumpkin puree soup with coconut milk is that, thanks to the unique balance of nutrients, this dish helps remove excess fluid from the body, burn fat and speed up metabolism. These qualities make it possible to consider the dish dietary and to use it in diets for weight loss.
Due to the high content of vitamins A, C, E, PP, T, group B and many microelements, pumpkin soups bring great benefits to the body. Dish:
- strengthens the immune system;
- improves vision;
- normalizes the functioning of the cardiovascular and nervous systems;
- has a positive effect on the activity of the kidneys and liver;
- has an antioxidant effect, removes free radicals, which is the prevention of cancer;
- Due to the content of vitamin T in melons, it promotes fat burning and normalization of protein-lipid metabolism.
Coconut milk is also a valuable nutritional product. It contains vitamins and minerals, Omega-3, fatty acids, and sugar is presented in the form of fructose, which is quickly absorbed.
A diet for weight loss based on pumpkin-coconut soup allows you to achieve significant results in weight loss in a week. In addition, the soup can be consumed throughout the day in any quantity. It can be eaten after 18:00 as it contains few calories.
The best European restaurants offer their visitors soups made from pumpkin according to various recipes. Pumpkin and coconut milk soup is otherwise called "vegan" or "Thai" due to its origin. The classic recipe for pureed pumpkin soup with coconut milk is a traditional Thai dish. It is prepared with hot red pepper, lemongrass, garlic and ginger.
How to cook
Thanks to coconut milk, the soup turns out quite thick with a wonderful aroma. It belongs to lenten dishes and can be consumed during fasting.
To prepare, take a ripe bright orange pumpkin with sweet pulp and good quality coconut milk. It’s difficult to find, but it’s worth trying to achieve the result. The best options are milk produced in Thailand and milk powder produced in India.
Milk softens the hot spices and emphasizes the spicy taste. Garlic gives the dish a subtle smoky aroma. Other ingredients can be changed at your discretion. Creamy pumpkin soup with seafood and coconut milk, for example, shrimp, is very good.
If you don't have coconut milk, you can replace it with almond or cow's milk. Of course, this will affect the taste of a traditional Thai dish, but it will simplify the preparation. Adding cream instead of coconut milk will help smooth out the spiciness and heat of the seasonings. In this case, you will get a delicate cream soup.
Pumpkin puree soup with coconut milk and ginger is a classic Thai recipe. Our compatriot, the bright orange pumpkin, is respected by the Thais and is often used in the preparation of national dishes or drinks.
Pumpkin soup
The constant companions of the yellow vegetable in Thai cuisine are lemongrass, ginger, hot red pepper, garlic, curry spice and, of course, coconut milk.
It would seem that such a set of spices and seasonings would be difficult to coexist in one saucepan... But this is not at all true!
In the autumn-winter cold, fresh ginger, garlic and red pepper provide great warmth, and the delicate, sweet taste of coconut milk perfectly softens the bright contrast of spices.
The addition of coconut milk makes this Vegan Cream of Pumpkin Soup thick, creamy, and incredibly flavorful. Hints of fresh ginger and garlic give the pumpkin a slightly smoky flavor.
Coconut milk is easy to make at home, but if you don't have such an opportunity, you can replace coconut milk with almond or cow's milk, although this, of course, will affect the taste of the creamy soup.
Ingredients
So we'll need it.
- 500 gr. pumpkins
- 250-300 ml. coconut milk
- 2-3 cloves of garlic
- fresh ginger to taste (or 0.5 tsp grated ginger)
- 1 tsp. dark curry and 0.5 tsp. light curry powder
- fresh herbs for decoration
- salt, red pepper
Step-by-step recipe for making pureed pumpkin soup with coconut milk
Cut the pumpkin into small cubes, add water to the level of the pumpkin or a little less, add a couple of cloves of garlic + half a teaspoon of light curry spice 1 tsp. dark curry. There is no need to add salt at this stage. Place on medium heat to simmer.
Finely chop 1 clove of garlic and ginger root.
While the pumpkin is cooking, you can make fresh coconut milk. To do this, you need to open the coconut, remove the pulp from it without peeling the brown, soft skin (remove only the nut shell) and beat half the coconut with a blender until smooth, gradually adding water so that the nut is easily pureed. Then pour this mixture with drinking water: pour in approximately 250 ml. Mash the coconut puree thoroughly with your hands until the water turns white. Afterwards, pass the coconut pulp through cheesecloth, expressing the resulting coconut milk. The shavings will no longer be needed, and the coconut water will go into the soup. 
Place the boiled pumpkin in a blender, add salt, add garlic and ginger to taste (do not add a lot of ginger at once; in the soup it gives a slight “smoky” taste), pour in coconut milk and beat until smooth. Salt and add red pepper.
If desired, you can add a little more ginger or garlic. Vegetarian pumpkin puree soup is ready.
Bon appetit!