The original recipe is here, but this time I didn't roast the pumpkin because... I had time to cut it! (I don't like cutting pumpkin...). Also I had some celery so I put that in too, plus one carrot and one onion.
I added water and organic veggie stock (Rapunzel), and when the veggies were soft I blended them with an immersion blender.
At this point I usually add the coconut milk/cream, but I didn't have any, so I used this coconut powder my husband brought me from a trip to Hainan in China (the place is famous for coconut!). he was told to place the content of a sachet in a cup and add hot water to make a hot coconut drink. We did, and it is ok, basically it is just coconut... but I am not really used to drink hot coconut milk, so I added 4 sachets to the soup instead (we still have plenty more). I simmer everything for a bit longer and then added coriander and Vietnamese mint to flavour.I love this soup!!
Photos and Recipes by Alessandra Zecchini ©
Adoro la zucca e la crema di zucca. Mi incuriosisce l'aggiunta del cocco. Questa coppia mi ispira anche per un dolce :) Bacioni, buona settimana
ReplyDeleteIl budino di zucca e' buonissimo, quindi perche' no, anche farlo con il latte di cocco, e magari il lemongrass, andrebbe bene :-)
DeletePiacerebbe anche a me proprio per l'aggiunta del latte di cocco, me ne ricorderò!!
ReplyDeletebuona settimana
loredana
Beautiful photos Alessandra...and adding coconut could even make me give pumpkin soup another go :)
ReplyDeleteI am not a big fan of pumpkin soup, I find it a bit.. boring, but with coconut and coriander is another story!!
DeleteHave to try this!
DeleteI usually add tomatoes and stock to my roasted pumpkin soup.
I should try that, thank you Judit!
DeleteMa è favolosa! Chissà che buona! Da me non si trova facilmente il latte di cocco purtroppo... ma se lo becco... :-9 BACI! (www.zonzolando.com)
ReplyDeleteNon ci sono negozi etnici dalle tue parti?
DeleteI do love soup - one of my favourite winter 'dish'! I don't mind pumpkin soup, but that's because I seldom make straight pumpkin soup. I agree it's a bit boring. Like you, I jush it up with other flavours as well like coconut milk, bacon, corn and spices like curry and nutmeg. :-)
ReplyDeleteCurry.... mmmhh, should try that too! I'll try anything to make pumpkin soup less boring!
DeleteZucca e cocco?!Ecco potrei morire.Mi ha dato una buona idea su coe far fuori la zucca a cubetti che ho in freezer!
ReplyDeletebacione
Perfetto Saretta! E se poi hai qualche erbetta da aggiungerci...
ReplyDeleteSounds like the perfect cool weather warmer! :D
ReplyDeleteIn fact here is getting a bit cold in the evenings...
Deletenon sapevo che oltre una zuppa il laksa fosse anche una foglia.....menta vietnamita, quanto mi incuriosiscono le erbette aromatiche, sono le prime che ricerco quando mi capita di andare in qualche vivaio. L'abbinamento zucca e cocco mi è nuovo e sono curiosa di provarlo.......il latte di cocco l'ho appena prodotto ieri, magari se trovo ancora qualche zucca.....domani potrei anche farla. ciauzzzzzzz
ReplyDeleteLa zuppa si chiama così proprio per via della foglia, che poi io uso in un mucchio di piatti :-).
DeleteAlessandra I love pumpkin soup and this look perfect and delicious:)
ReplyDeleteA lovely bowl of soup! Must be really fragrant with added celery! Love it!
ReplyDeleteYeah the celery was really... because I had some to use :-), but it really worked well. In fact celery works well with kumara soup too, and kumara has a sweet taste like pumpkin!
ReplyDeletefoglie di menta vietnamita?!?doppio wow!!!e poi io adoro la zuppa di zucca :D
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