Soups are great for the cold days, or just when you are craving a nice nourishing soup!

I like to use coconut milk sometimes to make my soups a bit creamier instead of cream. And since pumpkins are big usually, I like to use half of the pumpkin in a nice oven dish, and the other half to make soup!

Check out the recipe below,

Love, Lonneke

cooking pumpkinpumpkin soup

Indian Pumpkin coconut soup
A delicious nourishing soup
Author:
Cuisine: indian
Recipe type: soup
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • half a pumpkin, cut in pieces
  • half a can of coconut milk
  • 1 cups of water
  • salt
  • pepper
  • 1 tsp indian curry powder
  • ½ tsp fennel seeds
  • 2 tsp pine nuts
  • handful of (alfalfa) sprouts
Instructions
  1. Cook the pumpkin in enough water until soft.
  2. Turn heat off, rinse pumpkin with cold water.
  3. Take of skin of pumpkin and put back in pan with a cup of water.
  4. Add indian curry powder, fennel seeds and pepper
  5. Add coconut milk.
  6. Stir on medium heat.
  7. When cooking turn on low heat
  8. Use blender to blend soup
  9. For flavoring add salt.
  10. Taste the soup and add any (indian) herb or condiment to your liking.
  11. Serve in a bowl, add a bit of pine nuts & alfalfa to garnish (or anything else you like)