Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, roasted pumpkin coconut soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Roasted Pumpkin Coconut Soup is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Roasted Pumpkin Coconut Soup is something which I’ve loved my whole life.

And the gorgeous creamy & healthy Roasted Pumpkin Coconut Soup happened. When I made it for the first time a few years back, my better half never thought a Pumpkin Soup can be edible. He was just not in favour of roasting the pumpkins then 🙂 But when I made them all, the house was filled with roasted aroma and smelled so great. and the family wanted to just ladle the soup and enjoy it with. This roasted pumpkin soup is simply made with Thai curry paste and coconut milk has fast become one of my favourites.

To get started with this particular recipe, we must prepare a few ingredients. You can cook roasted pumpkin coconut soup using 9 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Roasted Pumpkin Coconut Soup:

1. Prepare 2 cup red Pumpkin chunks
2. Take 1 cup Coconut milk
3. Get 3-4 Garlic pods (crushed)
4. Get 1 teaspoon freshly crushed Black peppers
5. Get 1 teaspoon red Chilli flakes
6. Prepare 1 tablespoon Olive oil
7. Take to taste Salt
8. Make ready 2 tsp Chopped Coriander leaves to garnish
9. Get as needed toasted Coconut flakes to garnish

If you can't get hold of pumpkin, try butternut squash. This meal, if served as six portions. This vegan and gluten free soup is so warm and filling. Add stock, pumpkin and seasonings; whisk until blended.

Steps to make Roasted Pumpkin Coconut Soup:

1. Heat 1 tablespoon of olive oil and add in crushed garlic.
2. Saute for few seconds and then add in chopped pumpkin.
3. Stir and saute for 3-4 minutes.
4. Add in salt, cover and cook in medium heat until pumpkin become soft and charred.
5. Remove from heat. When the veggies cool down place them to a blender.
6. With little water blend to a smooth paste.
7. Transfer to a pan and place to flame. Add in 1 cup of coconut milk (fresh or canned).
8. Stir and cook in medium low heat for 5-6 minutes. Add-in crushed black pepper and salt as per taste.
9. When the soup starts boiling, remove from heat. The consistency of soup should be smooth and thick.
10. Transfer to individual soup bowls, garnish with toasted coconut flakes, chilli flakes and chopped coriander.
11. Serve warm. The soup is very mild with a blended roasted flavor of pumpkin, garlic and coconut.

This vegan and gluten free soup is so warm and filling. Add stock, pumpkin and seasonings; whisk until blended. Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Pumpkin was sliced and thrown into the oven and instead of discarding the roasted garlic and shallot, I tossed them into the blender to infuse more flavor and depth.

So that’s going to wrap this up with this special food roasted pumpkin coconut soup recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!