One day long time ago I started adding coconut cream and fresh coriander to my pumpkin soup... and my life changed!
The fact is that I always found creamed pumpkin soup a little... predictable?
It always tasted the same to me!
This time I also added some Vietnamese mint (one of the few herbs still alive in my garden) and the result was a fragrant pumpkin soup.
Another thing that I have to say about pumpkin is that I hate cutting it! So this time I roasted the whole pumpkin first, in the oven, for well over an hour... can't remember really, but I was baking other stuff and I thought of putting in the pumpkin too, and after a while I added an onion, peeled.
In the end the pumpkin was so soft that I could cut it with a spoon! I removed the skin and seeds and placed it in a pot with the onion. I added vegetable stock and then I blended everything. Finally I added one can of coconut cream and simmered it for 15 minutes. I turned the stove off, then I added some fresh chopped coriander and a couple of stalks (with leaves!) of fresh Vietnamese mint (to be removed before eating).
This is my number one pumpkin soup, definitely!
Photos by Alessandra Zecchini ©
Mmm I love pumpkin soup with coconut cream. I often make a coriander pesto to swirl on top - the flavours together are heavenly!
ReplyDeleteWow, sounds delicious!
ReplyDeletecoconut cream, pumpkin and herbs are a wonderful combo. i found your blog via comments sections of other blogs and i am glad i did. your travels, upbringing and creativity are so much different than mine. i enjoy learning through others. count me in as a new subscriber
ReplyDeleteDefinitely a coconut cream girl here too! And apparently although coconut fat is saturated, it's a medium chain fatty acid which is actually healthier for you than mono and polyunsaturated fats.
ReplyDeleteWonderful. I wish I had a bowl of this warming soup right now.
ReplyDeleteThank you guys, and welcome Matt and Lisa.
ReplyDeleteAfter posting last night I felt I did something wrong...
bat what???
And then I dreamed that I was in Vietnam...
It isn't Thai mint, it is Vietnamese mint that I have in the garden, and that I used in this soup!!!!
I corrected the text :-)
Effettivamente il cocco con la zucca deve stare da dio!!!GRazie dell'idea ;)
ReplyDeleteNon solo ci sta da dio, ma e' uno di quegli accoppiamenti (con erbe aggiunte) che ti porta nella stratosfera del gusto.
ReplyDeleteI too dislike chopping/cutting into pumpkin. It always feels like a dangerous task and I am afriad of losing a finger or two.
ReplyDeleteI've never had Vietnamese mint.
Your soup looks really lovely, somthing soothing about the colour too.
Gorgeous looking soup Alessandra. Like you I could never get very excited about pumpkin soup, until I started adding coconut cream and coriander to it. Never thought of adding Vietnamese mint though - that would be great - definitely going to try that. Especially love your idea of roasting the whole pumpkin first - that's inspired :-)
ReplyDeleteSue
Ciao Alessandra!
ReplyDeleteMi piacciono le tue ricette e le tue foto, adesso continuo a curiosare un altro pò nel tuo blog!
Buona notte
Barbara
@ Mangocheeks, if you try Vietnamese mint you can't go back :-)!!!
ReplyDelete@ Sue and all other coconut lovers: thanks for your input and for sharing my tastes, to many Italian this combo sounds strange (until they try it!)
@ Barbara: Benvenuta!
I never would have thought to add coconut cream to pumpkin soup, Alessandra, nor cook the pumpkin whole like that. These are very good tips that I will have to try, thanks!
ReplyDeleteI never would have thought to add coconut cream to pumpkin soup, Alessandra, nor cook the pumpkin whole like that. These are very good tips that I will have to try, thanks!
ReplyDelete