To a large saucepan over medium heat add olive oil, shallot and garlic.

Pumpkin soup recipe using coconut milk. Equal parts cooked pumpkin and canned coconut milk for two people, that comes out to one cup pumpkin, one cup coconut. Preheat oven to 350 degrees f (176 c) and line a baking sheet with parchment paper. Grind this mix using a hand mixie or a grinder blender and make it a smooth paste.

Ingredients for pumpkin soup 1. Pour the soup into a blender and blend until smooth. Add most of the chopped cilantro leaves.

Add coconut milk and broth, bring to a boil, then reduce heat to low and simmer for 15 minutes. Simmer until soup is heated through, about 5 minutes. Instructions heat a large saucepan or dutch oven and add oil.

Stir in the coconut milk and maple syrup. Finely chop onion, garlic and ginger. Pour in pumpkin puree, maple syrup, salt, black pepper, and remaining 2 ¼ cups of vegetable broth.

Pour the soup into a large stock pot set over medium heat then whisk in the coconut milk. Puree soup using an immersion blender, or cool slightly and. Cook pumpkin soup cook soup let the soup gently simmer for 25 minutes.

Bring to the boil and simmer for. Wrap sweet potato in aluminum foil; Bake in the preheated oven until soft, about 45 minutes.