The ultimate comforting dinner: Pumpkin Coconut Soup
I love sharing recipes as much as I love coming up with them. So today, I’ll be sharing the recipe for my favorite winter food – the Pumpkin Coconut Soup. This soup gives out a warm fuzzy feeling, making it the perfect lunch or dinner meal during winters.
Winters call for warm foods – and soups top the list when it comes to tasty, nutritious, and warm food. Personally, I don’t really follow any recipe books to cook up meals. Instead, I choose to experiment with available ingredients and try to come up with unique, vegan recipes of my own. So whether it’s soups, salads, or bread – each one of them is a product of my trials in the kitchen!
How to make the easiest plant-based pumpkin soup? Before we begin with the recipe, let’s have a look at the key ingredients in this recipe – pumpkin and coconut, and why I chose these ingredients to create this winter special pumpkin soup with coconut milk:
Loaded with beta carotene, butternut squashes are powerhouses of essential vitamins and minerals such as vitamin C, vitamin E, folate, and iron. Each of these elements helps boost your body’s immunity, which is very important in winters.
The bright orange butternut squash is full of beta carotene, which is known to have amazing anti-aging properties. So for that glow on your skin, make sure you include a portion of butternut squashes regularly in your diet. If your sleep is disturbed and you’re yearning for a peaceful sleep, pumpkins can help you here, too – thanks to the presence of tryptophan, an amino acid that helps make a chemical called serotonin.
Every part of the coconut- its water, milk, oil, or tender flesh- has immense health benefits. Rich in good fat, coconuts are unlike other fruits, which mostly consist of carbs. High in manganese, coconut is amazing for bone health. It is also rich in copper, iron, and selenium, each of which contributes to the formation of red blood cells while giving your body a boost of antioxidants.
Low in carbs and rich in good fat, coconuts also work to control blood sugar levels in our bodies. Loaded with phenolic compounds, coconuts also protect your cells from oxidative damage. Full of great health benefits, this magical fruit can be easily added to a whole range of sweet as well as savory dishes! The meaty texture of coconuts makes it the perfect base for curries and stews, whereas its subtle sweetness is excellent for desserts and cookies!
All excited for the recipe? So am I! Here’s how you can whip up this plant-based pumpkin soup in a couple of simple steps!
Enjoy our new winter recipe: Pumpkin Coconut Soup
Looking for other hearty soups? check this one out!
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- 1 butternut squash cleaned, pealed, and diced.
- 2 cups vegetable stock
- 1 cup coconut milk (from can)
- 1/2 tsp Pink Himalayan Salt
- 1/4 tsp cumin
- 1/4 tsp turmeric
- 1/2 tsp onion garlic salt
- Preheat the oven to 350 F.
- Place the butternut squash in an oven-safe tray and place in the oven until it’s tender. It will take around 20-30 minutes, depending on how big the dices are.
- Put the cooked butternut squash in a high-speed blender with the rest of the ingredients and blend until smooth. Tip: check the consistency and add more vegetable stock if needed.
- Enjoy hot!