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4 cups pumpkin or squash (kabocha or butternut), cubed
1 can coconut milk (thick, not "lite")
3 cups water
1 tablespoon curry powder, or more to taste
salt & pepper to taste
dash of ground ginger
dash of paprika
Wash, dry, and cut pumpkin/squash into small cubes, enough to fill 4 cups.
In a medium soup pan or saucer, bring water and cubed squash/pumpkin pieces to boil keeping the lid on.
Add 2 pinches of salt, and reduce heat to low. Let simmer for 10 minutes, or until squash/pumpkin is tender (poke with a fork).
Add curry powder and optional small small dash of ground ginger and/or paprika if you like just a little bit spicy. Stir content.
Stir in the entire can of coconut milk and stir. Leave pan on the stove for another 2 minutes on low heat. Turn off stove.
To cream the content, place soup content in a blender and blend until creamy. Or use a hand-hold blender and blend. Or you may serve the soup as is with small chucks of tender squash/pumpkin.
Pour soup into serving bowls, and garnish with a sprig of fresh herb like parsley or cilantro. Enjoy as is, or with a piece of bread or cracker.
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This is an excellent soup recipe. Very satisfying and comforting. To reduce the cooking time in half, I steam cook the squash instead of baking it. I like using kabocha pumpkin (extra creamy) though butternut is perfect. YUM.
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used in veg recipes & macrobiotic cooking.
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vegetarian meals and low fat recipes at home.