| Prep: 20 mins | Cook: 1 hr | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 178 | 12g | 6g | 16g |
| sugars | fibre | protein | salt |
| 8g | 2g | 3g | 0.85g |
Being a Southern belle, exploring and experimenting with a variety of dishes has always been a part of my life. One recipe that firmly holds a special place in my heart is the Kaffir Lime Roasted Pumpkin Soup. The first time I tasted this soup, I was simply blown away by its unique blend of flavors – the sweetness of the fresh pumpkin, the tangy undertones of lime, and the depth of taste that the coconut milk adds to the mix. While this soup is indeed a delicious treat, it’s also brimming with health benefits that make it even more appealing.
The Magic of the Ingredients
Now, this Kaffir Lime Roasted Pumpkin Soup might not be your typical Southern recipe with biscuits and fried chicken, but it has the potential to become a staple in your fall menu. Fresh pumpkin not only gives this dish its vibrant color and sweet taste but is also filled with vitamins, minerals, and antioxidants. Coconut milk adds a rich mightiness and also contributes a wealth of nutritional benefits. The Kaffir lime leaves bring a unique, zesty flavor that adds an extra dimension to the soup, and their health benefits are also remarkable.
Pairings and Similar Dishes
This soup pairs perfectly with a crisp salad or a warm, crusty bread on a cool autumn afternoon. Much like a pumpkin bisque or a butternut squash soup, the Kaffir Lime Roasted Pumpkin Soup hits the sweet spot between comfort and gourmet. Its complex flavor profile means that it’s equally at home as a starter for a fancy dinner or a main course for a cozy family meal.
So, gather your tastebuds and prepare to be taken on a culinary journey that is sure to leave you smacking your lips in satisfaction. Enjoy the simple pleasures of creating and relishing this Kaffir Lime Roasted Pumpkin Soup!
What You’ll Need
- 2 1/2 pounds of fresh pumpkin
- 1 tablespoon of olive oil
- Salt to taste
- Pepper to taste
- 2 tablespoons of unsalted butter
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 2 kaffir lime leaves, finely chopped
- 4 cups of vegetable broth
- 1 can (13.5 ounces) of coconut milk
- 1 tablespoon of honey
- 1 tablespoon of lime juice
- Cilantro leaves for garnish
Method
Step One
Start by preheating your oven to 400 degrees F (200 degrees C). While the oven is preheating, peel and cut the pumpkin into 1-inch cubes. Place the pumpkin cubes in a baking dish, drizzle with olive oil, and season with salt and pepper. Toss until the pumpkin is well-coated, then roast in the preheated oven for about 30 minutes, or until the pumpkin is tender and lightly caramelized.
Step Two
While the pumpkin is roasting, melt the butter in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, which should take about 5 minutes. Then add the minced garlic, grated ginger, and chopped kaffir lime leaves. Cook for another minute, stirring constantly to prevent the garlic from burning.
Step Three
Once the pumpkin is done roasting, add it to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, until the flavors are well-combined.
Step Four
Remove the soup from the heat and use a blender to puree the soup until it’s smooth. You can also use an immersion blender if you prefer. Once the soup is smooth, return it to the heat and stir in the coconut milk, honey, and lime juice. Let it cook for another 5 minutes on low heat.
Step Five
Before serving, taste your soup and adjust the seasoning if necessary. Pour into bowls, garnish with fresh cilantro leaves, and serve while it’s hot. Enjoy your Kaffir Lime Roasted Pumpkin Soup!
