Spiced Coconut Pumpkin Soup
Dec 11, 2020
Spiced Coconut Pumpkin Soup
Sarah
2
20 minutes
20 minutes
Soup
A delicious vegan pumpkin soup alternative to the classic. Using palaʻai (pumpkin) with coconut cream & spices, this easy-to-make soup is great on a rainy day!
Ingredients
- 5 cups palaʻai (peeled, cored, defrosted, and steamed)
- 2 cups water
- 2 cups coconut cream
- 1 lime, juiced
- 1 Tbsp canola
- ½ a yellow onion, chopped
- 1 Tbsp ginger minced
- 2 cloves garlic, minced
- 1 tsp coriander ground
Garnish (optional)
- 10 sprigs cilantro chopped
- 4 leaves basil chopped
- 1 scallion, sliced thin
Directions
- In a large pot cook the onion in oil with a pinch of salt and pepper over medium heat for 5 to 10 minutes, until soft.
- Add the garlic, ginger and coriander, cook one more minute.
- Add the squash and 2 cups water and bring to a boil.
- Reduce to a simmer, add coconut cream and cook on medium-low 10 minutes.
- Pour the soup into a blender, add the lime juice and blend on high until smooth. **Place a towel over the top of the blender lid and secure with your hand with blending to ensure that hot liquid does not escape.
- Pour the soup into serving bowls and garnish with herbs and scallion.
