| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 22g | 12g | 22g |
| sugars | fibre | protein | salt |
| 9g | 6g | 4g | 0.67g |
Why I Love British Spiced Pumpkin Soup with Coconut Cream
It’s hard not to fall in love with the comforting, warm bowl of Spiced Pumpkin Soup with Coconut Cream. This traditional British recipe has become one of my personal favorites, especially in the autumnal season when pumpkins are at their best. Although its origins trace back to the UK, its rich flavors and inviting aroma conjure a feeling of home, no matter where you are in the world.
Where East Meets West
As a California native with Gujarati roots, I find myself, quite often, reinventing traditional recipes to reflect my mixed heritage. But the Spiced Pumpkin Soup with Coconut Cream doesn’t need any such modifications. The warming spices, hinting at my Indian heritage, blend seamlessly with the subtle sweetness of pumpkin, a classic American autumnal favorite. Although I’m always tempted to experiment, this recipe works so well ‘as is’, evoking my two cultures in a way that feels both natural and utterly delicious.
Dishes That Pair Well
This rich, velvety soup pairs beautifully with a wide variety of dishes. If you’re keeping with the British theme, a serving of homemade, soft bread rolls would make an incredible accompaniment, much like Jamie Oliver’s basic bread recipe. For a fully Indian-American experience, I love to serve it with Naan bread, which can be store-bought or homemade following recipes from chefs like Sanjeev Kapoor.
The distinctive character of this Spiced Pumpkin Soup with Coconut Cream originates from the balance of spices and the irresistible creaminess of coconut milk. These characteristics make it highly adaptable to a variety of cuisines, allowing you to experiment with pairings according to your own taste buds and dining preferences.
What You’ll Need
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 pounds pumpkin, peeled and diced
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 14 ounces canned coconut cream
- Fresh coriander, for garnish
Method
Step One
Heat 2 tablespoons of olive oil in a large soup pot or a dutch oven over medium heat. Once the oil is hot, add the finely chopped onion to the pot and sauté until it becomes soft and translucent, this should take about 5 minutes.
Step Two
Next, add the minced garlic, curry powder, ground cumin, and ground coriander to the pot. Continue to sauté for another one to two minutes, or until the garlic and spices are fragrant.
Step Three
Add the peeled and diced pumpkin to the pot, followed by the vegetable broth, salt, and black pepper. Stir the ingredients together until they are well combined.
Step Four
Cover the pot and allow the soup to simmer over medium heat for 20-25 minutes, or until the pumpkin is tender and can be easily pierced with a fork.
Step Five
After the pumpkin is tender, stir in the canned coconut cream until it is fully incorporated into the soup.
Step Six
Use an immersion blender to blend the soup until it is completely smooth. If you do not have an immersion blender, you can transfer the soup to a standard blender in batches and blend until smooth.
Step Seven
Finally, serve the soup in individual bowls with a garnish of fresh coriander on top. Enjoy your spiced pumpkin soup with coconut cream warm.
