Pumpkin soup with coconut milk
Recipe type: Soup
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
Pumpkin! Coconut! Spices!
  • 700g pumpkin
  • 4 potatoes, roughly same weight as pumpkin
  • 250mL coconut milk
  • 2 teaspoons chicken powder (or the equivalent amount in bits of ouillon cube)
  • 1.5 teaspoon ground ginger (or to taste)
  • 1.5 teaspoon curry (or to taste)
  • Dash of pepper
  1. Chop up the pumpkin into small pieces, and peel it (I suggest that order because it's easier to peel a pumpkin when reduced into smaller pieces). Peel the potatoes and chop them into small pieces.
  2. In a saucepan, put the pumpkin pieces and the potato pieces. Add just enough water to cover. Add the chicken powder. Bring to a boil, then lower heat to simmering. Also use this opportunity to give a good whirl to the soup, to dissolve the chicken powder in the water if not already done. Wait 30 minutes until potatoes are cooked.
  3. Then blend everything with the hand mixer. Withdraw from fire and add coconut milk. Add the spices. Taste and adjust: it should be creamy with medium spiciness.
  4. Plate and serve warm.
A sprig of coriander or of mint would go well with this soup.
Recipe by Aliette de Bodard at https://aliettedebodard.com/recipes/pumpkin-soup-coconut-milk/