How can you pass by winter without a few bowls of soup and some toasted bread? I definitely can’t and this spiced pumpkin soup recipe with coconut milk and spinach is what I’m using to warm myself up and enjoy the cold!
Today I’m sharing an old favourite though. Back in 2015 when I was about to declare myself as someone who cannot cook, this recipe redeemed me. Yes it convinced my husband and I, that we have hope in our food adventures!
Jokes apart this soup gave me the confidence of making more recipes out of healthy ingredients, using my sense of flavours and combinations. It helped me press on to my goal of managing a healthy routine for my family.
The spices cumin and ginger add that extra zing to the soup but it is the coconut milk combined with the cooked pumpkin that truly brings the flavour out. This spiced pumpkin soup recipe with coconut milk and spinach can make you feel like you’re home, enwrapped in the love of your dearest ones.
You may wonder why spinach. Well as moms we are always looking for ways to add that extra nutrition to our dishes don’t we? The chopped spinach leaves also add to the look and texture of this soup so why not!
Serve it with a garnish of curry leaves and pepper and some toasted bread or cooked barley. Or even use it as a nice curry for a hot plate of rice (my kid loves it). It is truly delightful!
Spiced pumpkin soup recipe with coconut milk and spinach
Ingredients
- 2 tbsps olive oil (or any flavourless oil)
- 1 tsp cumin seeds or jeera
- 1 tbsp ginger-garlic chopped
- 1 onion medium sized
- 1 pumpkin small
- ½ cup spinach leaves finely chopped
- 1 cup coconut milk see notes
- 1 cup cooked barley see notes
Instructions
- Wash and cut the pumpkin into medium sized pieces and cook till they are done. I generally do not take the peel out
- Then in a pan, heat oil and add cumin seeds.
- When it sizzles add chopped garlic and ginger
- Next add the chopped onions and sauté well.
- Now add the cooked pumpkin into the pan and mix till they all come together.
- Switch off and allow it to cool down.
- Grind this mix using a hand mixie or a grinder blender and make it a smooth paste. Transfer it back into the pan and switch on the flame.
- Add the chopped spinach leaves and allow it to cook for 1-2 minutes.
- Now add the coconut milk. Mix and cook in the lowest heat possible for just a minute.
- Garnish with curry leaves and serve with cooked barley (see notes) or toasted bread.
Notes
- To make it a complete healthy meal you can add some whole grains like the fibre-rich and mineral-rich barley. Take 1 cup barley in a vessel and soak for about 1/2 an hour. Then cook it with 2 cups of water for 30-40 minutes or till it’s done.
- I make coconut milk using this coconut powder. As per your taste you can increase or decrease the thickness of your soup with the thickness of your coconut milk.
- You can add vegetable or chicken stock to make this soup more interesting but I honestly like it as fresh as it is with the prominent taste of pumpkin.
This pumpkin soup is calling you. Make it today!!
If you try this recipe do tag me on Facebook @beingrubitah or Instagram @healthy_indian_meals or on Twitter @BeingRubitah to connect and celebrate the joy of eating home made healthy food!
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Hi! My name is Rubitah. I’m a Content Writer certified Life Coach, Counselor, Social Work professional and the Founder of Being Rubitah. Over the years through my professional and personal life, I have realized that prayers and love can do wonders to family life once you come to terms with yourself and surrender to God. Do you relate to me? Then you may like what I post here! Read more about me
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