Anke
Let’s prepare a delicious butternut pumpkin soup with an Asian-inspired twist.
Ginger, garlic, and chili add extra flavor to this creamy and comforting soup, perfect for any day of the week.
Butternut pumpkin is my favorite type of pumpkin because it is easy to cut and has a beautiful texture and color.
Roasting the pumpkin enhances the flavor of this aromatic soup, and I highly recommend not skipping this step.
Here are other recipes you may like: Baked Stuffed Mushrooms, Easy Sweet Potato Bake, or Crispy Zucchini Fritters.
Table of Contents
Ingredients For The Butternut Pumpkin Soup
The Pumpkin
As I mentioned before, my favorite pumpkin for this soup is a butternut pumpkin. In my opinion, it is superior in taste, flavor, and texture compared to other pumpkin varieties.
Certainly, you could use a different type of pumpkin for this dish, but you may need to adjust the amounts of vegetable stock and coconut milk accordingly.
Coconut Milk
I prefer coconut milk to coconut cream because it tastes a bit lighter and gives a nice creamy finish.
Simply use your favorite brand.
Coriander, Ginger, Garlic, And Chili
I always use fresh ingredients as opposed to ginger and garlic from the jar, or dried coriander. So I highly recommend you use only fresh ingredients.
For the soup, I prefer to grate the ginger and garlic.
Please use both the coriander stalks and leaves, as the stalks have a lot of flavor.
When it comes to the chili, the level of spiciness you prefer for the pumpkin soup is entirely up to you. I always recommend removing the seeds before adding the chopped chili.
Vegetable Stock
I prefer to keep this soup vegetarian by using vegetable stock instead of chicken stock.
You can make your own vegetable stock or use a store-bought one.
How To Make The Butternut Pumpkin Soup In A Few Simple Steps
Roast The Pumpkin First
Wash the pumpkin, remove the seeds, and cut it into large pieces.
Put the pumpkin pieces into a baking dish, drizzle with some olive oil, and season with salt and pepper.
Roast the pumpkin in a hot oven until soft. Once the pumpkin has cooled down, peel off the skin.
Prepare The Other Ingredients
While the pumpkin is in the oven, finely grate the garlic and ginger, chop the chili as well as the coriander stalks and leaves.
Heat olive oil in a large pot (I use a Dutch oven), and saute the ingredients until soft. Now you can add the pumpkin pieces and mix them together.
Add The Liquid
Now it is time to add the vegetable stock and the coconut milk.
The butternut pumpkin pieces should be barely covered.
Bring everything to a simmer.
Puree The Soup
Take the soup off the heat and puree it with a stick blender until smooth and creamy.
Bring the soup to a simmer and let it cook for a few minutes. Check if the butternut pumpkin soup needs more seasoning.
Now you can add the coriander leaves and stir them in.
Serve And Enjoy
Serve the soup while still hot with a drizzle of coconut milk and some more chopped coriander leaves.
Enjoy! Guten Appetit!
Pro Tip
You can roast the pumpkin in advance. It will keep in the fridge for at least 2 days.
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Get Started With Our Delicious Asian Inspired Butternut Pumpkin Soup
I hope you enjoy my delicious recipe for this flavorful, slightly spicy butternut pumpkin soup.
I love serving my delicious butternut pumpkin soup, drizzled with coconut milk and topped with chopped coriander leaves. It goes well with some slices of rustic homemade sourdough focaccia on the side.
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Are you feeling hungry? Then, put on your apron and start making our tasty, flavorful butternut pumpkin soup.
Delicious Asian Inspired Butternut Pumpkin Soup
Equipment
- 1 Dutch oven or a large pot
Ingredients
- 1 butternut pumpkin
- 2 cloves garlic grated
- 1 chili diced
- 1 small piece of ginger grated
- 1/2 bunch coriander/cilantro
- 1 cup coconut milk
- 2 cups vegetable stock
- salt and pepper to taste
- 1/3 cup olive oil for roasting
- 1/3 cup olive oil for sauteeing
Instructions
Roasting The Pumpkin
- Wash the pumpkin and cut it into pieces. Remove the seeds with a spoon.1 butternut pumpkin
- Place the pumpkin pieces into a roasting dish. Drizzle with olive oil and season with salt and pepper.salt and pepper to taste, 1/3 cup olive oil
- Bake @200℃/420℉ for around 30 minutes. Turn the pieces once or twice.Turn the oven off and leave the pumpkin in the oven for around 15 to 20 minutes.
- Once the pumpkin has cooled down for a bit, peel off the skin. Set aside until ready to be used.
Make The Pumpkin Soup
- While the pumpkin is roasting in the oven, prepare the garlic, ginger, chili, and coriander.Chop the coriander stalks finely and separate them from the chopped coriander leaves.2 cloves garlic, 1 chili, 1 small piece of ginger, 1/2 bunch coriander/cilantro
- Heat the oil in the pot. Add the garlic, ginger, chili, and coriander stalks and saute for a few minutes until they are soft.1/3 cup olive oil
- Add the pumpkin pieces and stir them.
- Add the vegetable stock and coconut milk.Bring to a simmer.2 cups vegetable stock, 1 cup coconut milk
- With a stick blender, puree the soup. If you like it a bit thinner, add more vegetable stock.You can now add the coriander leaves.Check if you need to add more seasoning.
- Serve the soup with a little drizzle of coconut milk and coriander leaves.Enjoy!
