Classic Asian cuisine - pumpkin puree soup with coconut milk. It is prepared in a variety of ways, and these are not always exotic or expensive products. Cooking a simple and delicious pumpkin soup with coconut milk allows the most common set of vegetables, exactly the same that we use to make any other soup. The highlight of this recipe is coconut milk with a delicate tropical flavor.
The recipe for pumpkin puree soup with coconut milk will be useful just for those who decide to fast (a long strict fast is just around the corner). Well, everyone else will also be interested in it - after all, the soup is very tasty, unusual, and it is worth trying it at least in order to have your own idea of \u200b\u200bsuch a popular dish.
This recipe will not contain unavailable products like lemongrass or rare spices. Coconut milk does not count - it has long been sold in almost every supermarket, you can buy it with a margin or, in extreme cases, order it via the Internet. And if not laziness, then do it yourself. Buy a coconut - ordinary hairy - pour the juice out of it, cut it in half, grate the flesh on a fine grater. Then add water and squeeze out the grated coconut flesh. Get the most natural coconut milk, without preservatives and other harmful additives.
To save time on cooking pumpkin puree soup, vegetables need to be finely chopped. Cut potatoes and pumpkin into cubes, cut carrots in half lengthwise and chop into thin segments, cut onion into small cubes or thinly half rings. In small cabbage inflorescences, cut the legs, divide the inflorescences into small pieces.
Place two pots and a frying pan on the stove. Heat up a frying pan with oil. Pour a little water into one pan, it will boil for cooking cabbage, we will put the fried vegetables in the second. Add the onion to the pan, fry until translucent. Add carrots, also fry, lay out the pumpkin. Send cabbage to boiled water, boil for two minutes.
After three to five minutes, add the potatoes to the vegetables, stirring to fry the vegetables until they absorb all the oil.
Add boiled cabbage, mix with vegetables and oil. Pepper to taste. Transfer everything to a bowl for soup.
Pour in boiling water, a little, just to cover the vegetables by 2-3 cm. In addition to water, coconut milk will be added to the soup, so a small amount of liquid is enough to boil vegetables. Salt the soup at the end of cooking.
With an immersion blender, beat everything into a puree, it will turn out thick and homogeneous. Heat almost to a boil. Add coconut milk. Heat again over low heat without covering with a lid. Pepper the pumpkin soup, taste it.
Remove from heat, leave the lid on and let the soup cool slightly. The peculiarity of coconut milk is that in a sealed container it can go in flakes, therefore, during cooking, ready-made dishes are not covered.
Cut wheat bread into cubes, put in the oven with low heat or pour into a dry frying pan. In a few minutes, wheat croutons for soup will be ready. Divide pumpkin soup with coconut milk among bowls and serve.
Pumpkin puree soup with coconut milk and ginger is a classic Thai recipe. Our compatriot, a bright orange pumpkin, is respected by Thais and often used in the preparation of national dishes or drinks.
Pumpkin puree soup
The constant companions of the yellow vegetable in Thai cuisine are lemongrass, ginger, hot red pepper, garlic, curry spice and, of course, coconut milk.
It would seem that such a set of spices and seasonings is hard to get along in one saucepan ... But this is not at all the case!
In the autumn-winter cold, fresh ginger, garlic and red pepper perfectly warm, and the delicate, sweet taste of coconut milk remarkably softens the bright contrast of spices.
Thanks to coconut milk, the vegan pumpkin cream soup is thick, creamy and incredibly flavorful. Notes of fresh ginger and garlic give the pumpkin a slightly smoky flavor.
Coconut milk is easy to make at home, but if you can't afford it, you can substitute coconut milk for almond or cow's milk, although this will of course affect the taste of the creamy soup.
So we'll need.
Cut the pumpkin into small cubes, pour water to the level of the pumpkin or a little less, add a couple of cloves of garlic + half a teaspoon of light curry spice 1 tsp. dark curry. Salt is not required at this stage. Put on medium heat to cook.
Finely chop 1 garlic clove and ginger root.
While pumpkin is cooking, fresh coconut milk can be prepared. To do this, you need to open the coconut, remove the pulp from it, without peeling it from the brown, soft skin (remove only the shell of the nut) and beat half the coconut with a blender until smooth, gradually pouring in water so that the nut is easily pureed. Then pour this mixture with drinking water: pour in, approximately 250 ml. Thoroughly mash the coconut puree with your hands so that the water turns white. After - skip the coconut pulp through cheesecloth, decanting the resulting coconut milk. The shavings are no longer needed, and the coconut water will go into the soup. 
Transfer the boiled pumpkin to a blender, salt, add garlic and ginger to taste (do not immediately add a lot of ginger, in the soup it gives a slight “smoked” taste), pour in coconut milk and beat until smooth. Salt, add red pepper.
You can add a little more ginger or garlic if you like. Vegetarian pumpkin puree soup is ready.
Bon Appetit!
Pumpkin soup with coconut milk is a great option to diversify your diet. A low-calorie dish is famous for its enormous benefits for the body due to the large number of vitamins and minerals.
Despite the uniqueness of the product, not every home likes to cook pumpkin dishes. Coconut milk added to the puree soup will set off the taste of the pumpkin without significantly affecting the taste.
An important feature of pumpkin puree soup with coconut milk is that, due to the unique balance of nutrients, this dish helps to remove excess fluid from the body, burn fat and speed up metabolism. These qualities make it possible to consider the dish as a dietary one, to use it in diets for weight loss.
Due to the high content of vitamins A, C, E, PP, T, group B and many trace elements, pumpkin soups are of great benefit to the body. Dish:
Coconut milk is also a valuable nutritious food. It contains vitamins and minerals, Omega-3, fatty acids, and sugar is presented in the form of fructose, which is quickly absorbed.
The pumpkin-coconut soup diet for weight loss allows you to achieve significant results in weight loss in a week. In addition, soup can be consumed throughout the day in any quantity. It can be eaten after 6 p.m. as there are few calories in it.
The best European restaurants offer their visitors soups made from pumpkin according to various recipes. Pumpkin and coconut milk soup is also called "vegan" or "Thai" because of its origin. The classic recipe for pumpkin puree soup with coconut milk is a traditional Thai dish. It is prepared with hot red pepper, lemongrass, garlic and ginger.
Thanks to coconut milk, the soup is quite thick with a wonderful aroma. It belongs to lenten dishes, it can be consumed during fasting.
For cooking, they take a ripe pumpkin of bright orange color with sweet pulp and good quality coconut milk. It is difficult to find this, but it is worth trying to achieve the result. The best options are milk from Thailand and powdered milk from India.
Milk softens hot spices, emphasizes the spicy taste. The garlic gives the dish a subtle smoky flavor. Other ingredients can be changed at your discretion. Very good pumpkin cream soup with seafood and coconut milk, for example, with shrimp.
In the absence of coconut milk, it can be replaced with almond or cow milk. Of course, this will affect the taste of a traditional Thai dish, but it will simplify cooking. The sharpness and pungency of seasonings will help to smooth out the cream added instead of coconut milk. In this case, you get a gentle cream soup.
2016-11-24
Hello my dear readers! Not everyone loves pumpkin. But many plant it in gardens. And then it freezes on the balconies and in the pantries, not finding a use for itself in our kitchen. But in vain! A sunny fruit can be turned into a worthy and even exotic food. One has only to pick up his "comrades" in the pan, of which there are a great many - from the cream familiar to everyone to overseas bells and whistles. What if I suggest you make pumpkin soup with coconut milk today?
On Monday, November 28, Advent begins. The pumpkin soup with coconut milk I offer is quite suitable for a lean table. Some pungency will add to us inner warmth, which is so lacking in these cold and so short autumn days. Coconut milk softens the heat of the soup and gives it a dizzying aroma, although it does not really affect the taste.
The exotic soup recipe is simple, you just need to stock up on ripe sweet pumpkin and good quality coconut milk. Other ingredients may vary. I also love adding shrimp. But more on that later. 
I have my own pumpkin, but with coconut milk almost everywhere is tense. Yes, it is sold in large supermarkets, but the quality leaves much to be desired. My Moscow friend recently bought AROY-D coconut milk - it turned out to be incredibly disgusting. Although the same friend brought me a wonderful product from the same company from Thailand. Therefore, see for yourself, if you opened the package, and the contents do not even smell like coconut, then it is not suitable for making our soup. They say that there is good quality Indian coconut milk powder, but I have not seen it anywhere. Seek and find!
This pumpkin soup is often called Thai. But my version is an adaptation, not an authentic recipe. Who knows with what spices and ritual dances it should be cooked? Therefore, I ignore all disputes about the “correctness” of ingredients and technology. I cook and it tastes good to me, that's all.
Peel the onion, cut into cubes. Peel and coarsely chop the garlic. Wash the pumpkin, peel and cut into small cubes. Heat the olive oil in a frying pan, lightly fry the onion and garlic in it. Add pumpkin, fry, stirring, for 2-3 minutes, make sure that nothing burns, otherwise the taste of the soup will be hopelessly spoiled. We rub the ginger on a grater and send it to the fried comrades.
Fry for another minute all together, season with ground coriander, curry and hot pepper. We bring the chicken broth to a boil, send pumpkin “frying” with spices into it, add a little salt. If you have a pan with a non-burning coating, then you can fry immediately in it, and then pour the contents with broth. Bring the soup to a boil, reduce the heat, cook until the pumpkin is ready. The process took me 20 minutes.
We send the contents of the pan to a stationary blender and “penetrate” well. Add coconut milk, once again properly, without being lazy, process the pumpkin mixture. We heat it up, straighten it with salt and serve the soup hot, sprinkled with chopped rings of dried cayenne pepper and herbs. 
Now it is with special pleasure that I present to you my favorite - pumpkin cream soup with shrimp. In Thailand, soup is prepared with dried shrimp, but we are not fans of authenticity, we will get by with ice cream.
Remove the shell, dorsal vein from thawed shrimp, put them in a cold place. Pour shells with cold water, salt, bring to a boil over high heat, reduce heat, cook for 20 minutes. Lightly fry the peeled onions and garlic in warm olive oil (3 tablespoons), add the peeled, diced pumpkin, fry, stirring, for about 5 minutes, add hot pepper, grated ginger, pour the filtered liquid in which the shells were cooked.
Cook until pumpkin is soft. The process will take about 20 minutes. Punch in a stationary blender, add coconut milk, punch again until creamy. Warm up, straighten with salt. Fry the prawns in the remaining olive oil for a minute and a half on each side. Put on a plate, season with salt and lemon juice.
Coconut milk is not only a healthy and dietary drink.
Based on this product, you can cook a lot of original dishes, desserts and even pastries.
But soups based on coconut milk are of particular interest. They have an original taste and unusual aroma.
Let's please the household with an exotic dish?
Coconut soups require milk. It can be extracted from the nut yourself. To do this, a hole is punched, and the contents are poured into a bowl. But it is much easier and more profitable to buy ready-made coconut milk, which is sold in bottles or bags. Thanks to sterilization and special packaging, the product has a long shelf life.
The general principle of making coconut soup:
1. The broth is being cooked. It can be vegetable, meat, fish or seafood.
2. Cereals, various vegetables are added. The soup is salty.
3. Coconut milk is poured in.
4. The dish is seasoned with spices, spices, herbs.
The origin of coconut soup is due to Asian and African countries, this explains the use of a large number of spices.
At the same time, from 3 to 15 spices can be put into the dish. Asians also have a great love for greens, cilantro greens and lemon tree leaves are especially popular. But if desired, they can be replaced with the usual parsley, dill, green onions.
Sweet soups are prepared a little differently. Usually milk is diluted with water, already boiled cereals or small pasta are laid. Dried or fresh fruits, berries, sweet syrups, chocolate, and ready-made desserts may also be used. Sugar, vanillin, cinnamon are used as dressings.
This warming and flavorful coconut milk soup requires a ripe pumpkin and very little time. Vegetarian recipe, but you can use meat broth.
Ingredients
800 grams of pumpkin;
1 shallot;
350 grams of coconut milk;
400 ml of any broth or just water;
4 tablespoons pumpkin seeds (peeled);
A piece of ginger, the size of a walnut;
Pepper, salt;
Fresh greens.
Cooking
1. Peel the pumpkin from the skin and entrails, cut into cubes and put in a saucepan. Fill with broth (water) and boil for 20 minutes.
2. Cut the ginger finely, send it to the saucepan. Spicy lovers can add a chopped piece of chili.
3. Cut the onion, fry in oil until transparent. We send it to the soup.
4. After the onion, fry the pumpkin seeds in the same pan. Put in soup, salt and pepper.
5. Add coconut milk, boil for 5 minutes.
The recipe for the most popular Thai dish, which can often be found in restaurants. To prepare coconut soup, you will need shrimp, it is better to take small ones.
Chicken fillet is used for the broth. The dish is quite spicy, but if desired, you can reduce the amount of spices.
Ingredients
300 grams of chicken fillet;
250 grams of shrimp;
100 grams of vermicelli;
garlic clove;
2 spoons of pine nuts;
One chili pepper;
A little oil;
Greens for serving;
Salt, ginger, coriander.
Cooking
1. Cook the broth. To do this, place the fillet in cold water, boil for an hour. If there is no time, then you can cut into pieces, cook faster. Do not forget to remove the resulting foam.
2. Cut hot pepper. You can take red or green, but ideally use half of different pods. Put in a blender bowl.
3. Cut the ginger into arbitrary slices, send to the hot pepper. We also put garlic, coriander there.
4. Remove the zest from the lime, squeeze the juice and also send it to the blender. We grind everything together. You should get a fragrant paste.
5. Boil the vermicelli in a separate pan.
6. Take out the chicken, cool and cut into arbitrary pieces.
7. Add coconut milk, salt to the broth and boil the peeled shrimp for 3 minutes. Throw in the chopped chicken.
8. Heat the oil in a frying pan, fry the aromatic mixture that has just been scrolled in a blender.
9. We spread the roast in the soup, mix and turn off.
10. Lay out the vermicelli on plates. Pour shrimp-chicken soup and decorate with herbs.
This coconut soup will require a good piece of fresh salmon as well as noodles. You can use ordinary pasta made from durum wheat, or take rice noodles. The cooking time in this case will be different.
Ingredients
400 grams of coconut milk;
150 grams of noodles;
600 grams of salmon;
2 spoons of cilantro;
10 grams of ginger;
2 onions;
garlic clove;
Chilli;
A spoonful of curry;
Cooking
1. Finely chop the chili pepper, ginger and garlic.
2. Shred the onion into thin half rings. Fry in a pan until golden brown. Better to use olive oil. At the end, lay out the chopped pieces of ginger with pepper and garlic, pour curry. Let's fry together for a minute.
3. Cut the salmon into small cubes, fill it with water so that it covers the fish by 2 cm, and boil until tender.
4. Pour milk into the soup pot, salt. Bring to a boil.
5. Boil the noodles separately. If we are preparing a rice product, then you can simply pour boiling water for a minute. Arrange on plates.
6. Add the contents of the pan to the soup. Stir and boil for another minute. Topped with chopped cilantro.
7. Fill bowls with noodle soup, serve.
A wonderful recipe for soup with coconut milk, which will be appreciated by all sweet teeth, as well as people with lactose intolerance.
Ingredients
500 grams of coconut milk;
300 ml of water;
70 grams of rice;
70 grams of dried apricots;
70 grams of raisins;
walnuts;
Sugar and vanilla to taste.
Cooking
1. Boil rice until tender, but so that the grains do not boil. Rinse with cold water, wring out.
2. Put the washed raisins in a bowl, pour hot water. We do the same with dried apricots. Let stand for 15 minutes, then squeeze the dried fruit. Cut dried apricots into strips.
3. We put a saucepan on the stove, pour in coconut milk and water. Add sugar. Bring to a boil.
4. Add boiled rice, let it boil again.
5. We put raisins with dried apricots. Vanillin can be added to taste. Turn off immediately after boiling.
6. Pour coconut soup into bowls, sprinkle with chopped nuts. For more flavor, they can be pre-roasted.
Exotic taste and fresh aroma merged together. To prepare this soup with coconut milk, we will use fresh champignons and chicken breast.
Ingredients
200 grams of coconut milk;
250 grams of chicken;
200 grams of champignons;
100 grams of rice;
A liter of broth;
200 grams of cherry tomatoes;
A pod of hot pepper;
Green cilantro.
Cooking
1. Heat up the broth, add coconut milk and bring to a boil.
2. Put the chicken pieces in the pan. It is better to immediately cut the fillet into small cubes. We cook 10 minutes.
3. Add chopped champignons. Cook for 5 more minutes.
4. Spread the washed rice and chopped hot peppers. Cook almost until the cereal is ready, but so that it does not boil.
5. Salt the soup, add tomatoes cut into quarters, let the soup boil for 3 minutes over low heat.
Amanatto, or sweet beans, is a traditional Japanese delicacy made from syrup and bean paste. They are used in their pure form, and are also used in various desserts and pastries. Ideally, green tea-based macha sauce is used, but we will simplify the technology.
Ingredients
300 grams of coconut milk;
20 grams of amanatto;
3 spoons of sugar;
50 ml of strong green tea.
Cooking
1. Put coconut milk on the stove. Add freshly brewed green tea and sugar. Bring to a boil.
2. Add amanatto and turn off. Can be served hot and cold.
We will be using chicken wings for this soup. With them, the dish turns out to be more rich, broth with fat. If you want to get a dietary dish, then you can take chicken breast. In this case, the cooking time of the broth should be cut in half so that the white meat does not become tough.
Ingredients
6 wings;
1.3 liters of water, you can take any broth;
1 sweet pepper;
A piece of ginger;
50 grams of vermicelli;
180 grams of coconut milk;
green onions;
Salt, coriander.
Cooking
1. Fill the chicken wings with water, put on the stove. Add chopped ginger and cook for 20 minutes. When boiling, remove the foam. We take out the wings, strain the broth and return the chicken back. We put it back on the stove.
2. Cut the bell pepper finely, throw it into the pan. We cook for a couple of minutes.
3. Add coconut milk.
4. After boiling, put the vermicelli, mix well.
5. Add finely chopped green onions, ground coriander and turn off the stove. Let the coconut soup sit for 10 minutes and serve immediately.
African coconut soup recipe, exotic and very satisfying. And so that cooking does not take too long, it is recommended to soak the chickpeas in room temperature water in advance, preferably overnight.
Ingredients
A glass of chickpeas;
400 grams of coconut milk;
100 grams of brown rice;
1 sweet pepper;
2 onions;
2 tomatoes;
1 teaspoon curry;
4 cloves of garlic;
Salt, hot pepper.
Cooking
1. Pour swollen chickpeas with three parts of water and boil until soft.
2. Add washed rice and cook until almost done. Let's salt the soup.
3. Finely chop the onion, fry in a pan. Add chopped bell pepper, cook together until soft.
4. Cut the tomatoes into cubes and send them to the pan with the rest of the vegetables. You can remove the skin if you wish. Fry for 5 minutes.
5. Pour coconut milk into the pan, add curry and hot pepper (optional), warm up for a minute.
6. Adjust the amount of water in the pot with rice and chickpeas. If there is too much of it, then you can pour it. And if it's not enough, then add it. Adjust the thickness of the soup to your taste.
7. We shift the contents of the pan into a saucepan, cook together for 3 minutes after boiling. Add more salt if necessary.
8. Pour the soup into bowls, season with chopped garlic, you can add any greens.
Coconut milk does not like long cooking and active boiling. Therefore, add this ingredient at the end of the preparation of the first course. The exception is quick and sweet coconut soups, which are rarely cooked for more than a quarter of an hour. You can pour milk into them immediately, as often it is the basis.
Most coconut soups go with spicy foods: ginger, different types of peppers, garlic. But if desired, they can always be excluded or reduced in number. And so that the flavor of the dish does not suffer, look for substitutes for them, for example, curry, coriander, sweet paprika and all kinds of greens.
To make the soup beautiful, the vegetables do not boil soft and do not turn into porridge, you should not allow the dish to boil actively. It is best to cook on low heat. But you need to bring to a boil on the largest mode so that the products do not have time to become sour. For the same reason, each new ingredient is laid after boiling the previous one.
When serving, coconut soups can be seasoned with our usual sauces, mayonnaise, sour cream, mustard. And with sweet dishes, grated chocolate, syrups, jams and fragrant cinnamon are wonderfully combined.
