Creamy Coconut Milk Pumpkin Soup
Cream of Pumpkin Soup is basically as the title suggests. It is simply a smooth, creamy, tasty and full bodied soup usually served as is.
This is a popular soup in many countries. Some people call this a bisque and it is made with cream. To make this a little different with a Jamaican twist, I add coconut milk instead of cream.
This makes a delicious warm appetizer before a meal or it can also be used as your main meal. If you also prefer more ingredients in your soup, you can also add whatever you like. Sometimes I may add small pieces of boneless chicken, corn, carrots, or other vegetables. And other times, we eat it just as is. It is also a fairly easy soup to prepare.
Ingredients
- Pumpkin
- Garlic
- Ginger
- Onion
- Chicken Broth or bullion cubes diluted
- Salt
- Black Pepper
- Cinnamon
- Butter
- Coconut Milk
Preparation Steps
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- I basically boil pieces of pumpkin in chicken broth with a little butter, diced onions, a little ginger and garlic.
- When pumpkin is cooked, I blend small amounts of the broth mixture and pumpkin at a time in a blender that will blend smooth, until all blended.
- Add pureed liquid to a separate bowl as each batch is blended.
- Then pour it all back into the pot.
- I then add a cup of coconut milk, a little salt and a little cinnamon while stirring to combine.
- Simmer for about 10 minutes and serve. Garnish with a little fresh basil or parsley if desired.
I know there are a lot of good blenders now on the market, but I have always used the Oster brand that seems to always hold up. The key is just getting a good, durable blender.
Cream of Pumpkin Soup
Ingredients
- 4 cups Pumpkin crushed
- 1/4 cup Onions diced
- 3 cloves Garlic
- 1/2 tsp. Ginger minced
- 4 cups Chicken Broth
- 2 Tbsp. Butter
- 1 tsp. Salt
- 1/8 tsp. Black Pepper
- 1/4 tsp. Cinnamon ground
- 1 cup Coconut Milk
Instructions
-
Cut up about 6 cups of pumpkin in medium cubes.
-
Using a medium pot, bring the 4 cups of chicken broth to boil, add the pumpkin, garlic, onions, and ginger. Boil for about 15 minutes or when pumpkin is soft when a fork goes through easily.
-
In small amounts at a time, blend the broth mixture and pumpkin until smooth. (Use a kitchen towel to hold the blender cover when blending to prevent burns or splashing)
-
Using a seperate pot, pour blended portions into that pot as finished until all is blended.
-
Add coconut milk, cinnamon,butter, salt, and black pepper to the pot, simmer about 10 minutes, stir frequently. Serve.
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