Pumpkin soup season (with recipe)

September 24, 2013

I had never done anything with pumpkin before, so last weekend it was time to do so! Johan was sick and what could be better than a soup?

Pumpkin Coconut Soup (serves 4)

You need:
1.3 kilos pumpkin (I used hokkaido)
1 liter water (with a suitable amount of vegetable bouillon powder)
2 onions (chopped)
3-4 garlic cloves (chopped)
butter/oil to fry onions and garlic cloves
as much fresh chili as you like
400 ml coconut milk
juice from 1 pressed lime
fresh coriander/cilantro
salt & pepper

I did like this:
Peel the pumpkin (not necessary if it’s hokkaido pumpkin), remove the stuff inside (the thready stuff and the seeds), chop it into cubes, approx 2x2cm. Fry the onions and garlic cloves in the butter/oil until softened – don’t let them get burned. Pour water over the onions and garlic cloves and add the bouillon powder. Let it boil. Put in the pumpkin cubes and the chili and let it boil for approximately 10 mins, or until the pumpkin is soft. Mix it all with a mixer (add fresh coriander/cilantro before mixing if you want). Add salt, pepper, coconut milk and the lime juice. Heat it up and serve in bowls. Top with fresh coriander/cilantro. Enjoy!

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  • Reply Silvia September 24, 2013 at 8:02 am

    I've never had pumpkin soup before, I'm not a big fan of pumpkin, but this looks really good. Thanks for sharing! 🙂

  • Reply giulia September 24, 2013 at 8:09 am

    Hmmm, I made not pumpkin soup last night, but butternut squash soup (here it's called "Flaschenkürbis", because it sort of has a bottle shape) and used coconut oil instead of butter/oil for the onions and garlic. I didn't really get the coconut flavoring I wanted though, so thanks for reminding me that I could have/should have used coconut milk! Next time! (And definitely coriander as well.)

  • Reply Ariane Reichardt September 24, 2013 at 8:34 am

    Oh, I did it like you yesterday, dear Sandra! Only, I didn't use lime but lemon gras 🙂


  • Reply KrokodiLina September 24, 2013 at 9:38 am

    yes, souptime begins! I love pumpkinsoup – but the most time I take a Hokaido, because you must not peel it and I like the nutty taste of it.
    I really like your cooking-photos!

  • Reply Alexandra K. (shurupchik) September 24, 2013 at 9:58 am

    i love pumpkin soup! a tiny bit of nutmeg adds a great taste to it as well!

  • Reply coco September 24, 2013 at 9:58 am

    the color of your pumpkin soup is amazing and looks
    delicious. it is a joy to visit your site.
    thank you sandra.

  • Reply cappuccinopost September 24, 2013 at 9:59 am

    Looks great, I used doubble cream, but coconut milk and coriander sounds even better! The Hokaido pumpkin is the only one that doesn´t need to be peeled, try it!

    • Reply sandrajuto_6360gn September 24, 2013 at 10:03 am

      that's great news, thank you for the tip! i was swearing a lot while peeling it hahaha.

  • Reply Camille28 September 24, 2013 at 12:18 pm

    When you want to peel pumpkins, first cut into cubes, then cut off the skin with the knife. Easier and safer 🙂
    I'd love to try adding lime juice and cilantro to my pumpkin soup. Thanks for sharing!

  • Reply The Squirrel and I September 24, 2013 at 4:38 pm

    Looks delicious! Pumpkin is perfect this time of the year. I will definitely use coconut and coriander next time. I love pumpkin soup and is always on the hunt for new recipes, thanks for the inspiration. In one of my favorite recipes I bake pumpkin and garlic in the oven first and then use sage for seasoning.

  • Reply in dreams September 24, 2013 at 5:36 pm

    sandra! i'm so happy you posted this recipe!! ever since you posted that shot of the soup on IG, all i can think about is making some pumpkin soup of my own. i'm SO excited to try this recipe! thank you thank you thank you!! 🙂

  • Reply cococita September 24, 2013 at 8:09 pm

    I love pumpkin soup and never ate it with coconut milk as an ingredient: thank you so much for the tip, I will give it a try next time. Hope your dearest is feeling better now!

  • Reply Anonymous September 26, 2013 at 7:11 am

    Hi Sandra, Hokkaido is the only pumpkin you do not need to peel. Saves a lot of work! 🙂

    Greetings, Ulrike

  • Reply Cicely W. Stone September 26, 2013 at 9:48 pm

    These pictures make it look so yuuummy!

  • Reply natalye September 27, 2013 at 9:20 am

    Looks and sounds fantastic! Although I've already found pumpkin soup recipes I like, I always love to try more, and will definitely put this on the list!

  • Reply outi September 30, 2013 at 5:36 pm

    Cool! I love pumpkin soup. We have a pumpkin in the kitchen too, and i think he might end up into a soup tomorrow..
    i often fry sunflower seeds on a pan to add them on the top of the ready made soup.
    Pumpkin is such a funny word too..

  • Reply Sally October 1, 2013 at 9:43 am

    Wow, interesting idea! I have never eaten pumpkin soup, but I'll try it for sure. It looks delicious.

  • Reply rita October 2, 2013 at 8:31 pm

    i made it, and it´s so delicious! 🙂

  • Reply [email protected] October 10, 2013 at 6:23 am

    Love these photos so simple and lovely. Also love coconut and pumpkin by themselves, so why not together? Will try this before it gets too hot here!

  • Reply Sandy October 13, 2013 at 4:56 am

    Please please PLEASE write a cookbook, you two! The photographs alone would be worth the price.

  • Reply sarapirat October 13, 2013 at 10:39 am

    i love pumpkin soup!
    another great and very quick and easy dish is to slice them thin and put them in the oven, together with sweet potato for instance, drizzle some olive oil and a pinch of salt and let it cook until desired softness. i even leave the peel on.

  • Reply dominika October 13, 2013 at 5:26 pm

    thank you very much for inspiration!!!

  • Reply Liliane Breuning September 29, 2014 at 10:27 am

    Hello Sandra! I used to live in Périgord and a neighbour gave me this recipe one day he was helping me work on my garden: prepare your pumpkin as you did in your recipe, no need for onions, just add water to the pumkin cubes, bring it to boil and then… add some white beans also called kidney beans or navy beans that you soaked over night. Cook till the beans are tender, no need to mix, just squeeze the pumpkin with a fork, then add cilantro or parsley, some cream if you wish, pepper. This recipe becommes a feast if you add a Jésus de Morteau fifteen minutes before serving. (the Jesus de Morteau is a smoked sausage made in Morteau – Jura) If you don't get hold of a Jésus, try any good smoked sausage. I enjoy your blog and your little life in Berlin. Lilistrass

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