Iowa Public Television

 

Recipe: Pumpkin Soup Infused with Coconut & Cilantro


Recipe: Pumpkin Soup Infused with Coconut & Cilantro

Ingredients

  • Extra Virgin Olive Oil
  • 1 cup chopped onions
  • ½ cup diced carrots
  • ½ cup diced fresh fennel
  • 4 minced garlic cloves
  • 4 cups medium diced pumpkin
  • Water, enough to cover all of the veggies
  • 1 cup coconut milk
  • ½ bunch fresh cilantro
  • 1 lime
  • Kosher salt and freshly ground pepper

 

Directions

Drizzle a little bit of oil in a cold, large soup pot followed by the "mirepoix" (or soup base of: onion, carrots and fennel) and the garlic. Season with salt and pepper, just a pinch. Heat the pot on medium and sweat the mirepoix. Your veggies should be translucent but not browned. They should be soft. When soft, add the pumpkin season with another pinch of salt and pepper and cover with water until veggies are just about covered. Allow the water to boil and reduce the heat to bring to a simmer. Cook until the pumpkin is very soft. Once soft, transfer to a blender in small batches and blend with coconut milk and cilantro. Season with salt and pepper to taste. 

Variation: add smoked chipotles and/or curry powder for a spicy variation!

Servings 8


Tags: cilantro coconut cooking food holidays Iowa Iowa Ingredient Iowa Ingredient Recipes pumpkins recipes soup
» View ALL Iowa Ingredient Tags

Comments

blog comments powered by Disqus

Comment Policy

Iowa Public Television encourages conversation and debate around issues, events and ideas related to program topics.

  • The editorial staff of Iowa Public Television reserves the right to take down comments it deems inappropriate.
  • Profanity, personal attacks, off-topic posts, advertisements and spam will not be tolerated.

Find out more about IPTV.org's privacy policy and terms of use.