Pumpkin and Coconut Soup

Pumpkin and Coconut Soup Recipe

Hello! We are going to prepare a cream that is pure love for the body. This soup combines the natural sweetness of the earth with the tropical touch of coconut milk, achieving an creamy incredible texture without complications. It is an recipe ideal to comfort and nourish you in this 2025.

Preparation time

Here is the time breakdown so you can better organize yourself in the kitchen. Remember that slow cooking is the secret to a good cream.

• Preparation: 15 minutes
• Cooking: 50 minutes
• Total: 65 minutes
• Servings: 8
• Difficulty: Easy

Ingredients

For this recipe, we focus on ingredients fresh that provide real flavor. We don't need to complicate things, just quality and good proportions.

• 1 large long onion (leek), only white and light green parts
• 1 piece of fresh ginger (approx. 2.5 cm)
• 6 cups water
• 1 large squash (Kabocha or Butternut/Zucchini type), approx. 1.2 kg
• 1 medium sweet potato or yam (approx. 170 g)
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 can coconut milk (approx. 400 ml)
• Neutral oil (for sautéing)
• Recaito or cilantro base (approx. 1 tablespoon)
• Adobo or seasoned salt to taste
• Unsweetened shredded coconut (Optional)
• Breadcrumbs or croutons (Optional)

If you like to experiment with root vegetables, sweet potato is fantastic, very similar to what we would use in a sweet potato puree, as it provides an unparalleled silky texture.

Possible substitutions

Sometimes we don't have everything on hand, and that's okay. If you can't find «Recaito» (that green base of cilantro and culantro), you can make a quick mash with a bunch of fresh cilantro, a clove of garlic, and a small piece of green pepper. If you're missing the specific squash, Castilla squash works well, similar to how it's used in a roasted pumpkin cream. For the sweet potato, a common white potato will work, although you'll lose a touch of sweetness.

Utensils we will use

You don't need professional equipment; the basics in your kitchen are enough to achieve a restaurant-quality result.

• Large, deep pot (to prevent splattering when boiling)
• Well-sharpened chef's knife
• Stable cutting board
• Wooden spoon or heat-resistant spatula
• Vegetable peeler
• Blender or immersion blender (hand blender)
• Ladle for serving

Preparation

Follow this step-by-step calmly. Cooking is about patience and observation. We're going to build the flavor layer by layer.

1. Vegetable preparation (Mise en place)

   The first thing is to have everything ready. Wash the leek very well under the tap, making sure to remove any dirt that tends to accumulate between the leaves; dry it and cut it into thin slices. Peel the ginger (you can use the edge of a spoon to scrape off the skin) and grate it finely. Peel the pumpkin, remove the seeds and cut it into cubes of about 2 cm. Do the same with the sweet potato. Having the cubes the same size helps them cook evenly.

2. The base sofrito

   Place the large pot over medium heat and add a drizzle of oil. Add the sliced leek and cook, stirring occasionally, until soft and transparent (about 8 minutes). Do not let it burn. Then, add the recaito (or your cilantro base) and the grated ginger. Cook this for only 30 seconds; you'll notice the aroma immediately fills the kitchen. This step is crucial for awakening the flavors.

3. Soup cooking

   Add the water, the cubes of pumpkin, the sweet potato cubes, a teaspoon of adobo (or salt), cinnamon, and nutmeg. Increase the heat until it comes to a boil. Once it boils, reduce the heat to low, partially cover, and let it simmer gently for about 25 minutes. You'll know it's ready when you can pierce the pumpkin with a fork and it goes in like butter, without resistance.

4. Blending and creamy texture

   Remove the pot from the heat. If using a regular blender, carefully transfer the solids and a little liquid (do it in batches and don't overfill the blender, steam burns!). Blend until you get a smooth purée. If using an immersion blender, do it directly in the pot. Return the purée to the pot over medium heat. Now, pour in the milk of milk and the rest of the adobo. Mix well to combine.

5. Final reduction

   Let the soup gently return to a boil. Reduce the heat to low and cook for about 15 more minutes, stirring occasionally so it doesn't stick to the bottom. We want the flavors to meld and the soup to thicken until it has that consistency creamy and velvety that we love so much.

To finish and serve

Taste the soup and adjust the seasoning if necessary. Remove from heat. Serve hot in deep bowls. Sprinkle over the milk grated and breadcrumbs or croutons to give that crunchy contrast. If you like a fresh touch, a few cilantro leaves work great. Although it is a hot dish, curiously in some tropical places they are not surprised if something similar is served cold on very hot days, but this version shines for its warmth. Accompany it with a good piece of bread or, if you prefer something lighter, a warm quinoa salad in the center of the table.

Nutritional Information

This is an option vegetarian y healthy, full of beta-carotenes. Here's an estimate per serving for your reference.

• Calories: 280 kcal
• Proteins: 4 g
• Fats: 18 g
• Carbohydrates: 28 g
• Fiber: 5 g

Note: Values are approximate and may vary depending on the brand of coconut milk or the size of the vegetables used.

5 keys to make it perfect

After making this soup many times, I've noticed that these details make the difference between a normal soup and a spectacular one.

1. Size matters: Try to make all the pumpkin and sweet potato cubes identical. If some are large and others small, you'll have raw pieces and others overcooked before their time.
2. Don't burn the leek: Burnt leek tastes bitter. Take the 8 minutes over medium-low heat. We want it to «sweat,» not fry too much.
3. Fresh ginger: Don't use powdered ginger if you can avoid it. Fresh ginger gives a citrusy kick that cuts through the coconut fat and cleanses the palate. It's similar to the freshness you look for in a roasted pumpkin cream with ginger.
4. Be careful with the final boil: 1. Once you add the coconut milk, do not let it boil violently, as the fat could separate. Maintain a gentle simmer (chup-chup).
5. 2. The texture: 3. If it turned out too thick, add a little more water or broth. If it's too liquid, let it reduce for 5 more minutes without a lid.

When is it ideal to enjoy it?

4. This soup has a cozy personality. It's perfect for those autumn or winter nights when the body craves warmth and calm. Being a 5. comforting food, 6. , it works wonderfully for a quiet family dinner or as a first course at a celebration. Its vibrant orange color brightens any table.

7. It's also an excellent option to prepare on Sunday (batch cooking) and have lunches ready for the week, as the flavors settle and taste even better the next day. If you're looking to vary your weekly menu with other soups with character, I also recommend trying the tortilla soup, 8. , which shares that comforting spirit.

Comparison table

9. It's normal to confuse certain creams or look for alternatives if you're missing ingredients. Here's how our star recipe compares to other popular options.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how it turned out for you, if you added your own touch, or if you dared to try it with camote instead of batata. Leave your comment and share your own little tricks! And if you're craving more homemade cooking with a special twist, you might be interested in checking out how to make some Querétaro enchiladas for the main course.

Culinary glossary

So you don't get lost with any terms, here I briefly explain what some words we use in the kitchen mean.

• Sautéing: To cook a food over low or medium heat in a little fat (oil or butter) so that it releases its flavor without browning too much.
• Reduce: To cook a liquid preparation with the pot uncovered so that the water evaporates, the flavor concentrates, and the texture thickens.
• Mise en place: French term meaning «everything in its place.» It is to prepare, weigh, and cut all ingredients before starting to cook.
• Boiling point: The moment the liquid reaches 100°C and starts to bubble.
• Plating: The act of aesthetically arranging food on a plate before serving it at the table.