With autumn approaching, it's time to once again enjoy seasonal ingredients like pumpkin. This coconut-curry soup is a perfect way to get through the colder days. Full of flavor and nutrients, and completely free of refined sugars, gluten, and lactose. In this blog, we share the full recipe and some tips to make this soup even more delicious.
Ingredients
● 1 can coconut milk (400 ml)
● 500 grams pumpkin, cubed
● 1 onion, finely chopped
● 2 cloves garlic, minced
● 1 piece fresh ginger (about 2 cm), grated
● 1 tablespoon red curry paste
● 1 red bell pepper, cubed
● 1 carrot, sliced
● 1 liter vegetable broth
● 2 tablespoons coconut oil
● Salt and pepper to taste
● Fresh parsley for garnish
● Coconut flakes and chopped cashews for a crispy topping
Instructions
Step 1:
Start by preparing all your ingredients. Cut the pumpkin into cubes, finely chop the onion and garlic, grate the ginger, and cut the bell pepper and carrot into pieces. Make sure you have all ingredients at hand before you start cooking.
Step 2:
Heat the coconut oil in a large soup pot over medium heat. Add the chopped onion and cook until translucent. Then add the garlic and grated ginger and cook for a few more minutes until fragrant.
Step 3:
Add the red curry paste to the pan and stir well. Then add the pumpkin, bell pepper, and carrot cubes. Sauté the vegetables for about 5 minutes until they begin to soften slightly.
Step 4:
Pour the vegetable broth into the pan and bring to a boil. Reduce the heat and let the soup simmer gently for 15-20 minutes, or until the pumpkin is tender.
Step 5:
Add the coconut milk to the soup and stir well. Let the soup sit on low heat for a few more minutes, but make sure it doesn't boil.
Step 6:
Season the soup with salt, pepper, and any other spices to taste. Taste and adjust seasonings as desired.
Step 7:
Serve the soup in bowls and garnish with fresh parsley, coconut flakes, and chopped cashews for a crispy bite. These toppings will also give you something to chew, which aids digestion.
Tips and variations
● Add protein: For extra protein, you can add pieces of chicken breast, shrimp, or pumpkin seeds to the soup.
● Make it spicier: If you like spicy food, add a teaspoon of sambal or a finely chopped red chili pepper.
Health benefits of coconut-curry soup
● Nutritious: Coconut milk is rich in healthy fats that make you feel full and provide energy.
● Antioxidants: The vegetables in this soup are packed with vitamins and minerals that contribute to your overall health.
● Anti-inflammatory: Turmeric and ginger have anti-inflammatory properties that can support your immune system. Especially important now that the colder months are approaching again.
This coconut-curry soup is not only easy to make, but also a great way to put a healthy and nutritious meal on the table. Warm food is good for your body when it gets colder outside. Will you try this soup? Enjoy your meal!
