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Velvety Pumpkin and Toasted Coconut Soup

This is a smooth, dairy-free soup made by blending roasted pumpkin with coconut milk and warming spices, resulting in a creamy, vibrant orange dish. It has a silky texture with a hint of toasted coconut flavor, topped with a fragrant sprinkle of cinnamon and a touch of sweetness.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion, Vegan
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pumpkin preferably sugar pumpkin or butternut, peeled and cubed
  • 1 can (400ml) coconut milk full-fat for richness
  • 2 tbsp olive oil for roasting the pumpkin
  • 1 tsp ground cinnamon adds warmth and aroma
  • 1/2 tsp salt to balance flavors
  • 1 tbsp maple syrup optional, adds sweetness
  • 1/4 cup toasted coconut flakes for garnish and flavor

Equipment

  • Baking sheet
  • Blender

Method
 

  1. Preheat your oven to 400°F (200°C) and spread the cubed pumpkin evenly on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Roast for about 25-30 minutes until the pumpkin is tender and slightly caramelized around the edges.
  2. Transfer the roasted pumpkin to a blender, scooping in any caramelized bits from the tray for extra flavor. Pour in the coconut milk, add the ground cinnamon, maple syrup, and a pinch of salt.
  3. Blend everything until the mixture is completely smooth and silky, giving the blender a few pulses to ensure there are no lumps. You should see a vibrant, thick orange soup that pours easily.
  4. Pour the blended soup into a saucepan and warm over medium heat for about 5-10 minutes, stirring occasionally. Let the aroma of cinnamon and roasted pumpkin fill your kitchen as it heats through.
  5. Once hot, taste and adjust seasoning if needed — add more salt or a splash of lemon for brightness. Ladle the soup into bowls.
  6. Sprinkle toasted coconut flakes over each bowl for texture and a tropical touch. Optional: garnish with a light dusting of cinnamon or a drizzle of coconut oil.

Notes

For an extra depth of flavor, toast the coconut flakes until golden before garnishing. You can also add a dash of nutmeg or a squeeze of lemon to brighten the soup.