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🍲 Creamy Pumpkin Coconut Soup

280 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Cut the onions in half.
  2. 2. Remove the outer layers of the onions.
  3. 3. Roughly dice the onions.
  4. 4. Peel the carrots.
  5. 5. Trim the ends of the carrots.
  6. 6. Roughly dice the carrots.
  7. 7. Peel the potatoes.
  8. 8. Rinse the potatoes under running water.
  9. 9. Roughly dice the potatoes.
  10. 10. Peel the ginger.
  11. 11. Finely chop the ginger.
  12. 12. Peel the apple.
  13. 13. Quarter the apple.
  14. 14. Remove the core from the apple quarters.
  15. 15. Cut the pumpkin in half.
  16. 16. Scoop out the inside of the pumpkin with a spoon.
  17. 17. Roughly dice the pumpkin flesh.
  18. 18. Heat 3 tablespoons of oil in a pot over medium to high heat.
  19. 19. Sauté the onions and ginger for about 1 to 2 minutes.
  20. 20. Add the carrots, potatoes, apple, and pumpkin to the pot.
  21. 21. Sauté the vegetables for about 4 to 5 minutes.
  22. 22. Deglaze the mixture with white wine.
  23. 23. Add the broth.
  24. 24. Season the soup with salt.
  25. 25. Cook the soup for about 20 minutes until the vegetables are tender.
  26. 26. Wash the parsley.
  27. 27. Shake the parsley dry.
  28. 28. Separate the parsley leaves from the stems.
  29. 29. Finely chop the parsley leaves.
  30. 30. Heat a pan over medium heat.
  31. 31. Toast the pumpkin seeds in the pan for about 3 to 4 minutes.
  32. 32. Cut the lemon in half.
  33. 33. Squeeze the juice from the lemon.
  34. 34. Add the coconut milk to the pumpkin soup.
  35. 35. Puree the soup until smooth.
  36. 36. Season the soup to taste with salt and lemon juice.
  37. 37. Fill the soup into bowls.
  38. 38. Garnish the soup with the toasted pumpkin seeds.
  39. 39. Sprinkle the chopped parsley over it.
  40. 40. Add a dollop of soy yogurt.
  41. 41. Serve the soup immediately.

Nutrition per serving