Friday, May 20, 2011

Coconut and Eastern Herbs Pumpkin Soup

One day long time ago I started adding coconut cream and fresh coriander to my pumpkin soup... and my life changed! The fact is that I always found creamed pumpkin soup a little... predictable?
It always tasted the same to me!

This time I also added some Vietnamese mint (one of the few herbs still alive in my garden) and the result was a fragrant pumpkin soup.

Another thing that I have to say about pumpkin is that I hate cutting it! So this time I roasted the whole pumpkin first, in the oven, for well over an hour... can't remember really, but I was baking other stuff and I thought of putting in the pumpkin too, and after a while I added an onion, peeled.

In the end the pumpkin was so soft that I could cut it with a spoon! I removed the skin and seeds and placed it in a pot with the onion. I added vegetable stock and then I blended everything. Finally I added one can of coconut cream and simmered it for 15 minutes. I turned the stove off, then I added some fresh chopped coriander and a couple of stalks (with leaves!) of fresh Vietnamese mint (to be removed before eating).

This is my number one pumpkin soup, definitely!

Photos and Recipes by Alessandra Zecchini ©


  1. You are a genius! Why didnt I think of making them into juice and putting them in an ice cube tray!! Thanks :)

  2. What a beautiful color! I've been thinking of making a pumpkin soup with all my frozen pumpkin puree. It's definitely easier to cut after roasting, I bet. I boil mine first.

  3. It's so neat how you're in fall mode and we're in spring mode. GOD BLESS THE INTERNET!

  4. This sounds wonderful...lovely color too! I love the idea of coconut and pumpkin together.

  5. That soup looks so yummy! I love pumpkin! I did the same thing last time I cooked a pumpkin and just threw the whole thing in the oven :) Sorry for being MIA xoxxo

  6. I will have to remember this when fall rolls around again. This sounds and looks so good!