Spicy Coconut Pumpkin Soup Recipes

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SPICY COCONUT AND PUMPKIN SOUP



Spicy Coconut and Pumpkin Soup image

This Spicy Coconut and Pumpkin Soup is perfectly balanced with creamy coconut milk, spicy red pepper flakes and pumpkin's natural subtle sweetness.

Provided by Beth - Budget Bytes

Categories     Side Dish     Soup

Time 30m

Number Of Ingredients 14

1 Tbsp olive oil ($0.12)
1 yellow onion ($0.25)
2 cloves garlic ($0.16)
1 Tbsp fresh ginger, grated ($0.16)
1 tsp ground cumin ($0.10)
1/2 tsp crushed red pepper ($0.05)
1 15oz. can pumpkin puree ($2.37)
1 14oz. can coconut milk ($1.99)
3 cups chicken broth ($0.39)
Salt and pepper to taste ($0.05)
1/4 bunch fresh cilantro ($0.20)
3/4 cup plain yogurt ($0.37)
3 Tbsp Sriracha ($0.15)
3 Tbsp pumpkin seeds (pepitas) ($0.59)

Steps:

  • Mince or grate the ginger using a fine-holed cheese grater. Finely dice the onion and mince the garlic. Add the ginger, garlic, and onion to a pot with the olive oil and sauté over medium-low heat until soft and transparent (about 5 minutes).
  • Add the cumin and red pepper to the pot. Stir and cook for about 1-2 minutes to allow the spices to toast just slightly.
  • Add the pumpkin purée and coconut milk to the pot and stir to combine. Add the chicken broth and stir to combine again. Turn the heat up to medium and allow the soup to heat through. Once heated, taste and add salt and pepper to your liking (I added 1/4 tsp salt and 10 cranks of the pepper mill).
  • Rinse the cilantro, pull the leaves from the stems, and then give them a rough chop. Stir in a handful of the chopped cilantro just before serving. If you want a smooth soup with no chunks of onion, use an immersion blender prior to adding the cilantro.
  • If desired, garnish each bowl with 2 Tbsp plain yogurt, a drizzle of sriracha, and a sprinkle of pepitas.

Nutrition Facts : ServingSize 1.25 Cups, Calories 63.09 kcal, Carbohydrate 5.49 g, Protein 1.49 g, Fat 3.09 g, Fiber 2.05 g, Sodium 567.06 mg

SPICY COCONUT PUMPKIN SOUP



Spicy Coconut Pumpkin Soup image

This Caribbean-style pumpkin soup is ideally made with calabaza, but butternut or kabocha squash will work too.

Provided by Ramin Ganeshram

Categories     Dinner     Lunch     Soup/Stew     Pumpkin     Coconut     Hot Pepper     Cumin     Soy Free     Peanut Free     Dairy Free     Wheat/Gluten-Free     Vegetarian     Vegan     Fall     Winter

Yield 4-6 servings

Number Of Ingredients 11

2 tablespoons coconut oil
1 pound calabaza pumpkin, seeded, peeled, and cut into chunks
1 small onion, minced
3 garlic cloves, minced
1 ají dulce pepper, seeded and minced
1 teaspoon dark brown sugar
½ teaspoon ground cumin
2 cups coconut milk
1 cup chicken broth or vegetable broth
Salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro

Steps:

  • Heat the coconut oil in a large saucepan over medium heat. Add the pumpkin, stir well, and cook, covered, for 15 minutes.
  • Add the onion, garlic, and ají dulce and stir well. Sauté until the onion becomes translucent, 3 to 5 minutes, then add the brown sugar and cumin. Mix well. Cook until the sugar melts, 2 to 3 minutes.
  • Stir in the coconut milk and broth. Bring to a simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes.
  • Using an immersion blender, blend the soup into a smooth purée. Alternatively, remove the solids with a slotted spoon and place in a blender or food processor. Purée until smooth and return to the pan.
  • Bring back to a simmer and cook gently for 5 minutes so the flavors combine. Season with salt and black pepper to taste. Serve hot, garnished with the cilantro.

SPICY PEANUT AND PUMPKIN SOUP



Spicy Peanut and Pumpkin Soup image

This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don't be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chile to a gentle, lingering heat, but you can also take the chile out before the soup is puréed. An optional spoon of honey to the soup will round out the flavors, and a dollop of crème fraîche or yogurt will further temper the heat. Serve with a baguette or sourdough bread for dipping.

Provided by Yewande Komolafe

Categories     dinner, weekday, soups and stews, appetizer, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 medium onion, peeled and diced (about 1 1/2 cups)
4 garlic cloves, smashed
1 (1-inch) piece ginger, peeled and chopped
1/2 habanero or bird's eye chile
1 (14-ounce) can pumpkin purée
3 cups water or chicken or vegetable stock
1 (13-ounce) can coconut milk
1 tablespoon agave or honey (optional)
1/4 cup unsweetened natural peanut butter
Salt
2 tablespoons sliced fresh chives
1/4 cup crème fraîche or yogurt (optional)

Steps:

  • In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
  • Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
  • Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.

Nutrition Facts : @context http, Calories 477, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 21 grams, Sodium 1115 milligrams, Sugar 11 grams, TransFat 0 grams

PUMPKIN-COCONUT SOUP



Pumpkin-Coconut Soup image

Thai food lovers will go crazy for this soup. It has a deep flavor from the combination of onion, coconut milk and spices. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 45m

Yield 12 servings (3-1/2 quarts).

Number Of Ingredients 11

2 tablespoons butter
1 large onion, chopped
2 tablespoons minced fresh gingerroot
2 cartons (32 ounces each) chicken stock
2 cans (15 ounces each) pumpkin
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
2 cups light coconut milk
Optional toppings: Sour cream, pepitas and minced fresh parsley

Steps:

  • In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., 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. Serve with toppings as desired.

Nutrition Facts : Calories 91 calories, Fat 5g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 556mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SPICY PUMPKIN SOUP



Spicy pumpkin soup image

Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping

Provided by Anna Glover

Categories     Lunch, Starter

Time 1h35m

Number Of Ingredients 11

1 pumpkin, about 1.5-2kg (save the seeds - toast them in a dry pan to serve)
1tbsp garam masala
2tsp ground coriander
2tsp ground cumin
½-1tsp chilli flakes or powder, plus a pinch
3tbsp olive oil
1 onion, finely chopped
ginger, peeled and finely chopped
2 garlic cloves, finely chopped
900ml veg stock
100ml double cream or crème fraiche, plus extra to serve

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
  • Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
  • When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.

Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium

SPICY THAI CANNED PUMPKIN SOUP WITH COCONUT CREAM



Spicy Thai Canned Pumpkin Soup with Coconut Cream image

A quick and easy sweet and spicy pumpkin soup made with canned pumpkin.

Provided by Brad

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 20m

Yield 8

Number Of Ingredients 7

2 tablespoons red curry paste
4 cups chicken stock
2 (15 ounce) cans pumpkin puree
1 (15 ounce) can cream of coconut
1 fresh jalapeno pepper, seeded and chopped
1 Anaheim chile pepper, seeded and chopped
salt to taste

Steps:

  • Place curry paste in a stockpot over medium heat and cook until fragrant, about 1 minute. Stir in chicken stock and pumpkin; cook until soup starts to bubble, about 3 minutes. Add cream of coconut; cook for 3 minutes. Add jalapeno pepper and Anaheim chile pepper; cook until hot, about 3 minutes. Season with salt.

Nutrition Facts : Calories 280 calories, Carbohydrate 45.1 g, Cholesterol 0.4 mg, Fat 13.4 g, Fiber 3.4 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 714.9 mg, Sugar 37.8 g

COCONUT CURRY PUMPKIN SOUP



Coconut Curry Pumpkin Soup image

This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling.

Provided by PHARMERGIRL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

¼ cup coconut oil
1 cup chopped onions
1 clove garlic, minced
3 cups vegetable broth
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon crushed red pepper flakes
1 (15 ounce) can 100% pure pumpkin
1 cup light coconut milk

Steps:

  • Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
  • Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

Nutrition Facts : Calories 170.7 calories, Carbohydrate 12 g, Fat 13.5 g, Fiber 3.2 g, Protein 2 g, SaturatedFat 10.6 g, Sodium 600.6 mg, Sugar 5.1 g

SPICY CURRY PUMPKIN SOUP



Spicy Curry Pumpkin Soup image

I had originally made this soup for my Christmas Dinner last year. I found the recipe on epicurious.com. I believe the recipe was originally found in "Oprah Magazine" by way of "Simply Recipes" on www.elise.com. My family and I really enjoyed this soup... It's full of flavour and the spice is perfect for a cold evening. I really love this recipe and hope you do too!

Provided by Ardenia

Categories     Vegetable

Time 40m

Yield 10-12 bowls, 8-10 serving(s)

Number Of Ingredients 12

4 tablespoons unsalted butter (or margarine)
2 medium yellow onions, chopped
2 teaspoons minced garlic cloves
1/8-1/4 teaspoon crushed red pepper flakes
2 teaspoons curry powder
1/2 teaspoon ground coriander
1 pinch ground cayenne pepper (optional)
3 (15 ounce) cans pumpkin puree (or 6 cups of chopped roasted pumpkin)
5 cups chicken broth (or vegetable broth)
2 cups milk
1/2 cup brown sugar
1/2 cup heavy cream

Steps:

  • Melt butter in a 4-quart saucepan over mediium-high heat. Add onions and garlic and cook, stirring often until softened, about 4 minutes. Add spices and stir for a minute more.
  • Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
  • Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. (I use a hand blender instead to puree the soup right in the pot).
  • With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
  • Garnish with toasted pumpkin seeds and/or sour cream (optional).

JAMAICAN PUMPKIN-COCONUT-SOUP



Jamaican Pumpkin-coconut-soup image

Make and share this Jamaican Pumpkin-coconut-soup recipe from Food.com.

Provided by Swiss Miss

Categories     Coconut

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 onion
1 jalapeno pepper
1 1/2 lbs pumpkin
1 potato
chopped fresh ginger
1 piece lemongrass
2 1/2 cups vegetable stock
1 2/3 cups coconut milk
1 tablespoon green curry
salt
pepper

Steps:

  • Peel and chop onion.
  • Remove the seeds of jalapeno pepper and cut into slices.
  • Peel and chop pumpkin.
  • Stew onion, jalapeno pepper and pumpkin in olive oil.
  • Add potato, ginger and lemongrass.
  • Add vegetable stock, boil up the soup and let it simmer until pumpkin is done.
  • Remove lemongrass and mash the soup to puree.
  • Reheat (but not broil) the soup with coconut milk and green curry, taste soup with salt and pepper.

Nutrition Facts : Calories 231.6, Fat 18.2, SaturatedFat 12.6, Sodium 12.8, Carbohydrate 17.8, Fiber 2.1, Sugar 2.7, Protein 3.5

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From bbc.co.uk


SPICY PUMPKIN COCONUT SOUP RECIPE - FOOD NEWS
How do you make pumpkin and coconut soup? Add the pumpkin purée and coconut milk to the pot and stir to combine. Add the chicken broth and stir to combine again. Turn the heat up to medium and allow the soup to heat through. Once heated, taste and add salt and pepper to your liking (I added 1/4 tsp salt and 10 cranks of the pepper mill).
From foodnewsnews.com


PUMPKIN COCONUT CURRY SOUP EXACTPACK - THE SPICE HOUSE
Creamy, spicy, and oh so savory, pumpkin coconut curry soup brings warmth and delight to any mundane weeknight. This pre-measured seasoning packet makes preparing a delicious soup almost effortless. Simply follow the recipe printed on the ExactPack label. Try serving your curry soup with freshly chopped cilantro, a lime wedge, and creme fraiche.
From thespicehouse.com


THE BEST SPICY PUMPKIN SOUP RECIPE - CHALKING UP SUCCESS!
Instructions. On a medium heat, melt the butter in a pan and add the chopped onion and crushed garlic. Fry gentle until the onion turns a light golden colour. (Around 5 minutes). Add the diced pumpkin to the pan, cover and sweat the vegetables for 10 minutes. Add the curry paste and stir.
From chalkingupsuccess.com


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