Pumpkin Soup With Sage and Coconut Milk

Pumpkin Soup with Sage and Coconut milk is a creamy roasted pumpkin puree flavoured with sage and coconut milk. Winters are on roll and calls for soother to keep one’s body warm and comfortable. Warm soups are one of them. How could one forget to play with pumpkin for a creation in the kitchen during fall. Agree! pumpkins are bland and thats the beauty of it as it picks up any flavour beautifully to mingle with and get dressed up in a new form. One such form is this simple hearty herbed soup with coconut milk, an ideal fall light meal. I served this delicious rich soup with toasted garlic butter ciabatta and trust me it was marvellous. The best part is my fussy eater sunny boy loved it much. Do try it, am absolutely sure, you all will love it. Let’s get started with how to make it…

 Here are few more my favourites you might love to try:

Nectarine Soup with Chicken and Red lentils

Cream of Cauliflower with Walnut and Dill

Creamy Tofu Tomato Bisque

Pumpkin Soup with Sage and Coconut milk

Ingredients:-
500 gms, pumpkin, sliced
6-8, garlic cloves
12-14 Sage leaves
2 cups chicken/vegetable stock
200 ml, coconut milk
2-3 tablespoon butter
1 medium onion, finely chopped
Olive oil for drizzling
1 teaspoon Sugar
1/2 teaspoon chili flakes
Pink salt to taste
Salt and pepper to taste

Pumpkin Soup with Sage and Coconut milk

Method:-
Pre heat the oven at 200 degrees
On a baking tray, lay out the pumpkin slices, throw- in garlic, sage leaves, season with salt and drizzle olive oil on it well
Roast them in preheated oven for 20-35 minutes or until pumpkin garlic are soft and roasted well
Take it out and cool it
Scoop out the pumpkin flesh along with roasted garlic and sage, reserve
In a pan, heat butter. Add onions and saute well for 3-4 minutes
Add Roasted pumpkin sage garlic to it and saute for another minutes.
Add chicken stock/vegetable stock and mix
Bring it to boil Add chili flakes and cook for 2-3 minutes
With the hand blender, blend the soup to a puree.
Add coconut milk, sugar and season with salt n pepper
Let it cook for another minute.
Adjust the consistency of the soup with stock or coconut milk according to preference
Dish out in a serving bowl, garnish with some coconut milk sage leaves and flakes
Serve it warm with toasted butter-garlic ciabatta or grissini sticks or croutons of your choice.

Note:  If you don’t have hand blender at home, you can also puree the soup in regular blender and put it back in the pan to cook with seasoning for another few minutes.