Is it soup weather or what? It is time to get cozy with a steaming bowl of pumpkin soup. There must be millions of pumpkin/squash soup recipes out there. As for me, I think I have never made it the same way twice. It is one of those recipes that doesn’t really call for a recipe to be honest. You just sort of mix everything, but make sure that there is enough pumpkin in there. This pumpkin, carrot and ginger soup with coconut cream is similar.
Pumpkin is the true king/ queen of fall. It is a truly wonderful ingredient to cook with. It is affordable, full of flavor and has thousands of ways you can use it. From desserts to chips and dips. And it is even healthy for dogs! My furry little baby loves it and it is good for their digestion. The possibilities are endless. And it is vegetarian and vegan friendly. I am a sucker for pumpkin, I just love a taste. This pumpkin, carrot and ginger soup with coconut cream is a truly cozy bowl of autumn. And I usually catch myself going for 2nd and 3rd bowl. This only happens with me when eating soup.
To get the ultimate autumn feeling in your tummy I highly suggest also trying out these pumpkin gnocchi
This is an ultimate sheet pan soup. Just throw your veggies on a sheet pan, drizzle with a marinade consisting of olive oil and herbs and spices and roast in the oven. Transfer to a pot, add water, coconut milk/cream and blend until smooth. That is it.
How to make it full of flavor?
So I have somehow lived my whole life without adding any additional stock/broth to any soup. For one, it is extremely difficult to buy quality stock here. Not even talking about quality, just any. In the biggest supermarket in the city there is 1 kind of stock – frozen, and 3 kinds of stock concentrate. And you just stand there and end up not buying any. So I usually roast, fry veggies, aromatics at the bottom of the pot, often adding butter and a lot of spices. Then comes the meat, if any and water. And you let it simmer for a bit. But not too long either. See, roasting the vegetables and meat adds depth of flavor and adding different kinds of spices does too. In the end, you have made stock, just a quick one.
To make the soup creamy I chose to add coconut cream. It is sold under the name of coconut milk, but just look at it. Of course, once it touches heat, it is as liquid as any other coconut milk, but it has higher fat percentage. I added it to the soup itself and drizzled over the finished and served bowl as well. To make the flavors more dimensional. This pumpkin, carrot and ginger soup with coconut cream is a definite favorite of mine.
Now, I hope I’ve got you feeling all warm and fuzzy just thinking about this soup!
