Spicy Coconut and Pumpkin Soup
This Spicy Coconut and Pumpkin Soup is perfectly balanced with creamy coconut milk, spicy red pepper flakes and pumpkin's natural subtle sweetness.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 about 1.25 cups each
- 1 Tbsp olive oil $0.12
- 1 yellow onion $0.25
- 2 cloves garlic $0.16
- 1 Tbsp fresh ginger, grated $0.16
- 1 tsp ground cumin $0.10
- 1/2 tsp crushed red pepper $0.05
- 15 oz can pumpkin puree $2.37
- 14 oz can coconut milk $1.99
- 3 cups chicken broth $0.39
- Salt and pepper to taste $0.05
- 1/4 bunch fresh cilantro $0.20
- 3/4 cup plain yogurt $0.37
- 3 Tbsp Sriracha $0.15
- 3 Tbsp pumpkin seeds (pepitas) $0.59
Mince or grate the ginger using a fine-holed cheese grater. Finely dice the onion and mince the garlic. Add the ginger, garlic, and onion to a pot with the olive oil and sauté over medium-low heat until soft and transparent (about 5 minutes).
Add the cumin and red pepper to the pot. Stir and cook for about 1-2 minutes to allow the spices to toast just slightly.
Add the pumpkin purée and coconut milk to the pot and stir to combine. Add the chicken broth and stir to combine again. Turn the heat up to medium and allow the soup to heat through. Once heated, taste and add salt and pepper to your liking (I added 1/4 tsp salt and 10 cranks of the pepper mill).
Rinse the cilantro, pull the leaves from the stems, and then give them a rough chop. Stir in a handful of the chopped cilantro just before serving. If you want a smooth soup with no chunks of onion, use an immersion blender prior to adding the cilantro.
If desired, garnish each bowl with 2 Tbsp plain yogurt, a drizzle of sriracha, and a sprinkle of pepitas.