ADVERTISING

Creamy Spiced Jap Pumpkin Soup

This creamy and flavorful Japanese Pumpkin Soup recipe is perfect for warming up on a chilly day. Made with nutritious Jap pumpkin and infused with aromatic spices, it is a comforting dish that will surely satisfy taste buds. Serve as an appetizer or pair it with a fresh salad.

ADVERTISING

Ingredients

number of servings
4
  • 400 g Japanese pumpkin, peeled seeded and cubed Added to
  • 1 tablespoon olive oil Added to
  • 1 medium onion, chopped Added to
  • 2 cloves garlic, minced Added to
  • 12 teaspoon ground cumin Added to
  • 12 teaspoon ground coriander Added to
  • 14 teaspoon ground nutmeg Added to
  • 4 cups vegetable broth Added to
  • 1 Cup coconut milk Added to
  • Salt and pepper, to taste Added to
  • Fresh cilantro leaves, for garnish Added to

Nutritional values and price

For the site to work properly, turn off ad blocking in your browser

ADVERTISING

Directions

35 min.
1. Step

In a large pot, heat the oil on medium heat. Add the onion and minced garlic, and saute until translucent and fragrant.

2. Step

Add the cubed Jap pumpkin to the pot and stir to coat it with the onion and garlic mixture. Cook for about 5 minutes, allowing the pumpkin to slightly soften.

3. Step

Sprinkle in the ground cumin, ground coriander, and ground nutmeg. Stir well to evenly distribute the spices.

4. Step

Pour the vegetable broth into the pot and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 20 minutes or until the pumpkin is tender.

ADVERTISING
5. Step

Remove the pot from the heat and let the mixture cool slightly. Using an immersion blender or countertop blender, puree the soup until smooth and creamy.

6. Step

Return the pot to low heat and stir in coconut milk. Season with salt and pepper to taste. Cook, allowing the flavors to meld together.

7. Step

Ladle the Japanese Pumpkin Soup into bowls. Garnish with fresh cilantro leaves if desired. Serve hot.

Rate this recipe

Do you like this recipe?

How did you make this recipe?

0 / 255
Add a photo

The latest recipes

ADVERTISING
ADVERTISING

The latest recipes

ADVERTISING
ADVERTISING

Reels

New

Top categories

Italian

140 recipes

Dinner

2992 recipes

Dessert

1696 recipes

Salads

377 recipes

Garlic

2297 recipes

Lunch

3003 recipes

Quick meals

2527 recipes

Breakfast

681 recipes

Brunch

638 recipes
Recipe author image Tammers

Creamy Spiced Jap Pumpkin Soup

This creamy and flavorful Japanese Pumpkin Soup recipe is perfect for warming up on a chilly day. Made with nutritious Jap pumpkin and infused with aromatic spices, it is a comforting dish that will surely satisfy taste buds. Serve as an appetizer or pair it with a fresh salad.

35
Minutes
4
Number of servings
Directions
1. Step

In a large pot, heat the oil on medium heat. Add the onion and minced garlic, and saute until translucent and fragrant.

2. Step

Add the cubed Jap pumpkin to the pot and stir to coat it with the onion and garlic mixture. Cook for about 5 minutes, allowing the pumpkin to slightly soften.

3. Step

Sprinkle in the ground cumin, ground coriander, and ground nutmeg. Stir well to evenly distribute the spices.

4. Step

Pour the vegetable broth into the pot and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 20 minutes or until the pumpkin is tender.

5. Step

Remove the pot from the heat and let the mixture cool slightly. Using an immersion blender or countertop blender, puree the soup until smooth and creamy.

6. Step

Return the pot to low heat and stir in coconut milk. Season with salt and pepper to taste. Cook, allowing the flavors to meld together.

7. Step

Ladle the Japanese Pumpkin Soup into bowls. Garnish with fresh cilantro leaves if desired. Serve hot.

Ingredients
400 g
Japanese pumpkin, peeled seeded and cubed
1 tablespoon
olive oil
1
medium onion, chopped
2 cloves
garlic, minced
12 teaspoon
ground cumin
12 teaspoon
ground coriander
14 teaspoon
ground nutmeg
4 cups
vegetable broth
1 Cup
coconut milk
Salt and pepper, to taste
Fresh cilantro leaves, for garnish