A super special coconut, spinach and pumpkin soup

New recipe!

First of all, I hope this new recipe finds you well. Happy and in calm. And if not, I recommend you not just to read this post about wellness but also to prepare this delicious soup.

In these winter and autumn months, there's nothing else so conforting as a creamy hot soup or stew.

Thai style soup

This soup is extra creamy, and almost like a hug 🙂 and besides, it's full of veggies and healthy ingredients that are tasty.

The process to make this soup it's no mistery, the only ingredients we will be using are potato, spinach, pumpkin, onion, garlic and loads of spices. And we will use coconut cream. This cream you can get it anywhere these days, from organic shops to big supermarkets.

If you can't get hold of it, just add coconut milk from a tin. Take the solid white part and add it with the rest of the ingredients in the pan.

Variations and toppings

As with the majority of recipes, you can change ingredients and be creative. You can skip the potato, or subsitute it with leek. You can add more coconut milk or simply not add too many spices.

To serve you can add some sesame seeds or some garlicky croutons would be excellent too.

Coconut, spinach and pumpkin soup

Receta de Happy SoulCourse: principales, cremasCuisine: vegetariana, veganaDifficulty: Fácil
Servings

4

servings
Total time

50

minutos

Ingredients

  • 1/2 white onion

  • 3 cloves of garlic

  • 1/2 butternut squash

  • 1 medium potato

  • 2 big handfuls of fresh spinach

  • 600 ml of water

  • 1 vegetable stock cube

  • 100 grams of coconut cream *see notes

  • Salt, pepper, turmeric, smoked paprika, cumin and chili flakes

Steps

  • Start choppings onion and garlic. Peel the potato and butternut squash and cut into cubes. You don't have to chop everything too small as we'll add everything later to the blender.
  • Heat a bit of olive oil in a pan and fry the onion and garlic with a pinch of salt.
  • When they are ready, add the potato and pumpkin and leave for a couple minutes more.
  • Add water, stock cube, coconut cream and spices. The amount of spices depends on how much you like them, I added half teaspoon of smoked paprika and turmeric, pinch of cumin and chili flakes. Add how much you like and you can always taste it at the end to see if you want to add more or not.
  • Stir everything and put the lid. Leave it for 20-25 minutes.
  • On the last 5 minutes, add the spinach.
  • Remove from the heat and blend everything. Taste it to see if you want to add any more spices.

Notas

Paula

❤ 

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