Pumpkin and Coconut Milk Soup

Easy Steps to Make Pumpkin and Coconut Milk Soup

Ingredients:

• 🥣 3 cups pumpkin puree (fresh or canned)
• 🥥 1 can (400ml) coconut milk
• 🥛 2 cups vegetable stock
• 🧄 2 cloves garlic, minced
• 🥄 1 tbsp ginger, grated
• 🧂 Salt and pepper to taste
• 🌶️ 1 tsp red curry paste (optional, for spice)
• 🧈 2 tbsp olive oil

Preparation Time:

• Prep: ⏱️ 10 minutes
• Cooking: ⏱️ 20 minutes
• Total: ⏱️ 30 minutes

Instructions:

1. Sauté garlic and ginger:
   🧈 Step 1: Heat olive oil in a large pot over medium heat. Add minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
2. Incorporate curry paste (optional):
   🌶️ Step 2: Stir in red curry paste, if using, and cook for 1 minute, blending it into the garlic and ginger mixture.
3. Add pumpkin and stock:
   🥣 Step 3: Add pumpkin puree and vegetable stock. Stir well and bring to a gentle boil. Reduce the heat and simmer for 10 minutes.
4. Blend until smooth:
   🥥 Step 4: Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches, then return to the pot.
5. Add coconut milk:
   🥥 Step 5: Stir in the coconut milk. Simmer for an additional 5 minutes to meld the flavors.
6. Season and serve:
   🧂 Step 6: Season with salt and pepper to taste. Serve hot, garnished with a drizzle of coconut milk, cilantro leaves, or toasted coconut flakes.

Enjoy a Creamy, Flavorful Bowl!