Pumpkin & Coconut Soup

Inspired by Indian Accent’s old Amuse Bouche, this pumpkin and coconut soup has a predominant Indian flavor and is filling without loading up on calories. A winter evening hit, I serve this with some fresh chèvre & dill on tostadas. 
  • 1/2 Red Pumpkin, roughly diced
  • 1 onion, finely sliced
  • 1/2 stalk celery, diced
  • 1 pod garlic, crushed 
  • 1 bay leaf
  • 1 stick cinnamon
  • 200 ml coconut milk/15g coconut milk powder dissolved in water
  • salt
  • white pepper
  • garam masala
  • olive oil
  • In a heavy bottomed pan, heat the oil and sauté the crushed garlic.
  • Once the garlic is cooking out, add the onions, celery, bay leaf & cinnamon stick.
  • Add the pumpkin and sauté till all the veggies are cooked out.
  • Add the coconut milk, salt, and white pepper. Bring to a boil.
  • Remove the cinnamon and bay leaf and give it a whirl in the Nutribullet.
  • Serve piping hot with a pinch of Garam masala as finition.


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