Pumpkin & Coconut Soup

The toasty flavours of onion melded perfectly with pumpkin and coconut milk for a flavorful hearty soup …

Ingredients :

  • 1 large onion, quartered
  • 250 grams pumpkin cubed
  • 1 cup coconut milk
  • 2 cups water
  • 4 tsp coriander leaves chopped
  • 1/2 stock cube ( optional – chicken or veg)
  • 2 tbsp fish sauce

Method :

  1. Separate the quartered onion and dry roast till almost black
  2. Boil the pumpkin, onion, coconut milk, water, salt & pepper till all vegetables are soft around 10 min or use a pressure cooker (1 whistle)
  3. Blend the soup till its smooth
  4. Add fish sauce and if you need additional flavour then add stock cube
  5. Leave for 1 hour and add coriander at the time of serving  

Notes:

  • I normally add stock cube only if there is less pumpkin or I need to increase the quantity
  • The soup looks darker and tastes a little bitter if the onions are taken too far and burnt but still really good
  • This soup tastes better once the flavours have melded over a couple of hours
  • For a vegetarian version avoid the fish sauce and add 1 tbsp light or 1 tsp dark soya sauce

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