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Coconut and Eastern Herbs Pumpkin Soup

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 ©
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Comments

  1. aipiNovember 1, 2010 at 4:09 PM

    Yummy soup, looks hearty and filling..perfect for halloween:)

    US Masala

    ReplyDelete
  2. AlessandraNovember 1, 2010 at 4:36 PM

    Yes, I didn't think of Halloween (something new here in New Zealand) but you are right! Thank you Aipi!

    ReplyDelete
  3. AdelinaNovember 1, 2010 at 5:36 PM

    hmmmm...I can feel the flavours- what can be better than pumpkin soup in fall here? not fall in NZ- no worries- it is welcome any time!

    ReplyDelete
  4. AlessandraNovember 1, 2010 at 5:49 PM

    Yes, spring here :-) Thank you for your comment Adelina ;-)

    ReplyDelete
  5. veenaNovember 1, 2010 at 8:46 PM

    Soup looks so creamy, loved the color and definitely apt for Halloween

    ReplyDelete
  6. UnknownNovember 1, 2010 at 9:49 PM

    hey thanks for commenting..followin u..nice blog..
    i like cooking too..n m also new to make up...

    ReplyDelete
  7. two vegan boysNovember 2, 2010 at 2:28 AM

    Thanks for stopping by our blog. The soup looks amazing. Yum.

    ReplyDelete
  8. ChocletteNovember 2, 2010 at 7:32 AM

    I love pumpkin soup of any description, but my favourite and the one we usually make uses coconut milk - yum! Have never had Vietnamese mint but I'm sure it was a lovely addition.

    Thanks for following my blog.

    ReplyDelete
  9. RachanaNovember 2, 2010 at 11:07 AM

    Wow! I love pumpkin soup and this looks so creamy and yummy :-)

    ReplyDelete
  10. AlessandraNovember 2, 2010 at 2:00 PM

    Thank you all for your lovely comments :-)

    ReplyDelete
  11. UnknownNovember 4, 2010 at 12:19 AM

    Wow I love the way u narrate..Simple yet worth reading...I never had Pumpkin soup in y life,the recipe lucks very catchy...Got to try this...

    ReplyDelete

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