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1
Peel and Cube the Pumpkin
10 Mins
Room temperature, about 20°C (68°F)
Cut the pumpkin into wedges, peel each wedge with a sharp knife, scoop out the seeds and fibres, then cut the flesh into bite-size pieces about 3 cm (1 in) across.
Save the seeds for roasting another day, but do not put them in this soup: the recipe is meant to be perfectly smooth.
Done when: Even, bite-size pumpkin pieces, seeds fully removed.
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2
Soften Onion, Garlic and Ginger
5 Mins
Medium heat, about 160°C (320°F)
Warm the coconut oil in a large pot over medium heat. Add the onion, garlic and grated ginger and cook, stirring, for 4 to 5 minutes until the onion is soft and translucent and the ginger smells warm and fragrant. Do not let anything brown.
Ginger burns quickly and turns bitter, so keep the heat medium and stir often.
Done when: Onion soft and translucent, ginger fragrant, nothing browned.
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3
Simmer the Pumpkin
20 Mins
Gentle simmer, about 95°C (200°F)
Add the pumpkin pieces and the water, bring to a boil, then lower the heat, cover and simmer for about 20 minutes until the pumpkin is completely tender and breaks apart when pressed with a spoon.
Keep the lid on and the heat low: a rolling boil throws water out of the pot and the soup ends up too thick before the pumpkin is soft.
Done when: Pumpkin falls apart at the touch of a spoon.
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4
Blend Until Smooth
5 Mins
Hot, about 80°C (175°F) — take care with hot liquid
Take the pot off the heat and blend the soup with an immersion blender until completely smooth and creamy, or blend in batches in a standing blender, holding the lid down with a folded towel. Return the soup to the pot.
Blend longer than you think: 2 full minutes with an immersion blender is what turns this from chunky to silk.
Done when: Soup velvety and smooth, with no visible pieces of pumpkin.
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5
Stir in Coconut Milk and Lime
3 Mins
Gentle heat, about 80°C (175°F)
Stir in the coconut milk, salt and pepper, then warm gently for 2 to 3 minutes without boiling. Take off the heat, stir in the lime juice, taste and adjust the salt. Serve hot, or chill and serve cold.
Do not boil after adding the coconut milk or it can split; a gentle warmth is all it needs. Lime goes in last so its brightness survives.
Done when: Soup hot, creamy and golden, seasoned and bright with lime.
auto_awesome Finishing Touches & Plating
Ladle the soup into deep bowls, scatter with the chopped herbs and serve hot with crusty bread, or chill it in the fridge and serve cold on a warm day — the soup is good both ways.
Kiribati
30m
Italy
Thailand