This pumpkin coconut soup is low fat, low calories, and full of flavor. The pumpkin paired with light coconut milk makes an extremely thick soup which carries the spices well. I like my soup on the spicy side, so I always add some cayenne pepper for heat.
This soup is savory, not sweet and is a perfect way to enjoy pumpkin without the sugar rush. It finally got cold here in North Carolina and all I want is a warm bowl of soup and a big heavy sweater. Anyone with me? Maybe I’m just looking for a reason to pull out my big comfy sweaters, boots, and forget about bikinis for a while. Too bad you can’t wear big sweaters at the gym… spandex hides NOTHING, it just makes you look like an overstuffed sausage link when you try to squeeze into them after a weekend of overindulging on delicious Halloween treats, but I digress!
Thankfully this soup is bikini friendly. I’ve included the stats below but the entire recipe only has 252 calories in it. The soup is very hearty and will leave you feeling full. Add roasted chickpeas, baked tofu, or grilled shrimp for some added protein and make this a complete meal! I love the versatility of pumpkin and this dish really highlights the savory flavors. If you like pumpkin this soup would go amazing with this pumpkin veggie burgers.
I like to get my spices in the bulk spice bins at the specialty grocery store (Earth Fare or the Home Economist for my locals). The bulk spices are often cheaper and I really like trying new spices this way. Because it’s bulk, you can pick up just a little to try the spice before buying the entire jar. I promise you won’t regret buying a jar of this spice though, as you can easily add it to carrot soup, lentil soup, sprinkled on butternut squash, or acorn squash or any curry dish.
Spotlight on Garam Masala
Compliments of Wikipedia.com, If you have never heard of garam masala, its a wonderful blend of spices that can help bring out the subtle sweetness or spice from a dish. To give you an idea of the flavors, a typical Indian version of garam masala contains:
- black and white peppercorns
- black and white cumin seeds
- black, brown, and green cardamom pods
Pumpkin Coconut Soup
- Add all the ingredients to the pot and allow to simmer 5-10 minutes over medium to medium low heat. Some of the water will evaporate in this time.
- Stir regularly.
- Taste after 5 minutes for salt and pepper.
- Garnish with fresh cilantro and salted roasted pumpkin seeds.
- If you have roasted pumpkin cubes or butternut squash cubes, those make a wonderful addition as well.
What About You?
- Did anyone else break out their sweaters this weekend?
- Did anyone get any snow!?