This seasonal pumpkin comfort soup is not only quick and easy to make, but unusual addition of coconut gives a velvety, creamy texture and sweet, tropical flavour to the soup.
Roasted Hokkaido Coconut Soup
adapted from essen und trinken
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- Preheat the oven to 190C/375F. Place the pumpkin cut side down on a roasting tray, and drizzle with a tablespoon of coconut oil. Place in the center of the oven and roast until the pumpkin is tender, about 45 minutes.
- Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use. Discard the skin.
- Place a large saucepan over medium heat. Add in remaining coconut oil, when hot, add in diced onion and sauté, stirring occasionally until lightly caramelized, 3-4 minutes. Add the vegetable stock and pumpkin to the pan and bring it to a boil. Lower the heat and simmer for 15 minutes.
- Remove the soup from the heat and process with an immersion blender until smooth. Season with the salt and pepper. Add the coconut milk to the soup and stir to combine. Place over low heat until soup is heated through. To serve, drizzle with pumpkin seed oil and garnish with coconut shreds or pomegranate pearls.
brilliant stuff, will be replicating on my blog soon...
ReplyDeleteThis coconut soup is inspired my friend :D
ReplyDeleteBeautifully made!
Cheers
Choc Chip Uru
so comforting and i love the color of the rich yellow pumpkin.
ReplyDeleteThis soup looks so delightful. It reminds me of Thai pumpkin soup but without the spicy chilli.
ReplyDeleteThe soup looks so temptingly delicious ! Great comfort food !
ReplyDeleteWhat a nice comfort food..looks so warming :)
ReplyDeleteA delicious soup! This combination is heavenly.
ReplyDeleteCheers,
Rosa
This is one of the prettiest soups I've ever seen. Does it have to be a Hokkaido pumpkin? I'm not sure we have those here.
ReplyDeleteThis soup must taste so good!
ReplyDeleteI'm yet to taste a pumpkin, but your soup looks delicious!
ReplyDeleteCan I substitute pumpkin or butternut squash if I can't find the Hokkaido? What a lovely combination and I bet this is one soup my hubby would love.
ReplyDeleteI love pumpkin, would love to try this soup, it looks delicious! I love the vessels you have them in. So pretty!
ReplyDeleteWhat a flavorful bowl of soup, and so bright too!
ReplyDeleteAngie when my email subscription for your blog came in this morning I breathed a sigh of relief: this screams 'fall'. There is something so comforting and relaxing about the finish of summer and this dish really speaks to the seasonal change. It sounds delicious and is completely what I love in cool season cuisine!
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ReplyDeleteI am trying to learn to like pumpkin. I had no idea what Hokkaido was...lol...that's how uninformed I am about pumpkin. That soup looks gorgeous and delicious...your photos are beautiful.
ReplyDeleteI've never seen that variety of pumpkin here but I love anything made with pumpkin or squash. This sounds delicious and satisfying!
ReplyDeleteDear Angie, what a beautiful and delicious soup! This is wonderful comfort dish...a perfect way to kick off fall cooking. Blessings to you my dear, your friend, Catherine xoxo
ReplyDeletemy mouth is watering just by the title and then that photo wow!
ReplyDeleteThat is a very interesting soup of pumpkin. I'm sure with the addition of coconut milk, it must taste rich and delicious. Have a good weekend, Angie! :)
ReplyDeleteA beautiful and flavorful autumn soup. I really enjoy coconut milk as an addition to creamy soups. Very nice.
ReplyDeleteVelva
P.S. I am following you on Pinterest now. I am brand new Pinterest. Wish me luck. I am trying to figure it out.
I can imagine how flavorful this soup is. A must try recipe.
ReplyDeletequick and tasty soup! I will cook this one. I love cheese on top of my classic Italian soup but sometimes it is nice to add somenthing different like coconut and no cheese!
ReplyDeleteBeautiful colour. Come join my soup event sometime...........
ReplyDeleteYou are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme. New theme each month. All bloggers are welcome, hope to see you participate soon.
Hi Angie, I have never come across a pumpkin called Hokkaido... learned something new today. I imagine that the coconut milk and oil would add a special fragrance to the soup... would love to have a bowl with bread.
ReplyDeleteI'm ready for a good, flavorful fall soup. Love the combination of pumpkin and coconut, two of my favorite ingredients. Pumpkins are just beginning to appear at our farmers' markets.
ReplyDeleteIt's still a little warm in Toronto for a creamy soup, but as soon as it gets cold enough, I know I'll be trying this. I shall google the Pumpkin to find substitutions in case I can't find that type. I love the addition of coconut, Angie, just lovely.
ReplyDeleteOn another note, I've been using the Spelt flour a lot and am loving it, thanks for the introduction and inspiration.
Delicious! I love pumpkin soup, especially combined with coconut!
ReplyDeleteYEEEES! Pumpkin and coconut, that is awesome! I'm so making this :)
ReplyDeleteI've always loved pumpkin soup but I think the coconut flavor is just going to send this over the top for me! Gorgeous Angie! : )
ReplyDeleteI am expecting already cut in pieces pumpkin to arrive at the s/m to buy and make beautiful things such as this soup!Looks comforting!
ReplyDeleteOkay, I think you tapped into my brain and picked out some of my favorite foods. Hokkaido is another one of those. I look forward to Hokkaido season every year. This recipe is a winner! Thanks for sharing:)
ReplyDeleteTe ha quedado de lujo me encantan las sopas,abrazos hugs,hugs.
ReplyDeleteVery pretty color in your soup, also love the coconut milk and lime flavors ;-) It's time to celebrate Fall and bring on the soups- my favorites!
ReplyDeletewonderful colour in this soup. I am going to get some pumpkins soon. A great vegetable!
ReplyDeleteGorgeous colorful soup with coconut milk, and made with coconut oil...how could you not love it?...amazing soup for fall!
ReplyDeleteGreat presentation. I love homemade soup, nothing can beat it.
ReplyDeletethis sounds like an amazing soup! i love the coconut milk and and the coconut oil in here! sounds perfect for fall!
ReplyDeleteOh Angie - this does look so good! What a gorgeous color and it seems so simple to make. Perfect for a cool Fall evening or cold Winter's night.
ReplyDeleteThe color of this soup is gorgeous. As always, your photos are beautiful.
ReplyDeleteI've already copied this one, Angie! I never thought to use coconut milk in my squash soups...can't wait to try it. Also love the touch of lime and your colorful addition of pomegranate arils!
ReplyDeleteOh this looks so lovely and perfect for a cool autumn day! I love winter squash and am excited to bring them back into my cooking very soon.
ReplyDeleteI am SO ready for pumpkin season! Loving the sound of this soup!
ReplyDeleteLooks like a lovely satisfying delicious soup Angie! I could eat this with a piece of your homemade bread (any kind, I don't care) and a little light fruity dessert. OK - I'll take a glass of wine too if you insist. Have a great week!
ReplyDeletei never thought of blending coconut milk with pumpkin to make soup, i was actually planning to make pumpkin soup too. It's a beautiful soup and love all your mugs!
ReplyDeleteWhat a perfectly lovely soup. This sounds delicious and I'll be giving it a trial run soon. I hope you've had a great weekend. Blessings...Mary
ReplyDeleteI am in love with the color of the soup , it looks so so good and deliciois.
ReplyDeleteI love anything with coconut... it looks wonderful!
ReplyDeleteLove the addition of coconut to this pumpkin delight - looks so beautiful too and I bet tastes wonderful and comforting.
ReplyDeleteI am just missing a can of coconut milk to make this comfort soup for the cooling weather. Like your finishing touch using pomegranate.
ReplyDeleteReally lovely soup! This is a great time of year for a comforting and warming soup. And coconut makes everything better and more exotic.
ReplyDeleteYummy, I love the colours and the flavours and the photos!
ReplyDeleteit must taste amazing. I felt in love with a coconut milk when i was traveling in Asia. I'm always happy to tray out a new recipe.
ReplyDeleteI love coconut soups and this sounds different and delicious,Angie! Your pictures are amazing!
ReplyDeleteLovely soup! I can just imagine all the flavours in a spoonful!
ReplyDeleteGorgeous color and a great idea to make it with coconut milk, nice!
ReplyDeletethose are the cutest bowls! where did you get them?
ReplyDeleteWhat a beautiful combination, Angie! I'll have to try your lovely recipe :)
ReplyDeleteHUGS <3
What a happy couple pumpkin and coconut make! Gorgeous soup!
ReplyDeleteI am all ready to have this soup.Is that the Hokkaidu pumpkin that is showing in back.
ReplyDeleteAngie, this soup looks fabulous and must delicious with the coconut milk...will have to try this recipe soon :)
ReplyDeleteHave a wonderful week!
Oh Angie this looks fantastic. I really want to make this and I love the addition of the pomegranate seeds and the coconut milk. Beautiful!
ReplyDeleteYumm! This is a must try & perfect for fall.
ReplyDeleteComforting and slightly spicy too, really intriguing and it definite looks delicious. Perfect for a rainy day too. I can also imagine dipping a slice of sour dough bread in this soup. Yumm! No words to describe other than Yumm!! ;)
ReplyDeleteWhat a beautiful soup, Angie! Love the splash of coconut here.
ReplyDeleteHi Angie, this coconut soup look fantastic. The colour is so lovely. Beautiful presentation. 2 thumbs up for you.
ReplyDeleteHave a nice day.
I've never came across of hokkaido before -- but i love the idea of pumpkin and coconut combo :)
ReplyDeleteOh yum. This looks magnificent. I love roasted vegie soups, and pumpkin and coconut together is a brilliant combo.
ReplyDeletewow..looks fantastic. never seen or had this soup before..yummm...nice clicks dear.
ReplyDeletesounds amazing and love the pomegranates on top - so pretty
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