Sweet pumpkin coconut soup is one of the best comforting soup that my mom ever made. Sweet, creamy, and warm. Perfect for fall seasons. It’s healthy and vegan.
Pumpkin is one of the ingredients that are often used to make delicious soup and pie. In Indonesia we ate this soup often during Ramadhan (fasting month for Muslims).
I got this recipe from my mom. The difference is that it’s sweet with the addition of palm sugar block and creamy from coconut cream. And also we don’t mash the pumpkin like the common pumpkin soup. We keep the size into bite-size pieces, about one-inch cubes.
In Indonesia sometimes we substitute pumpkin or butternut squash with kabocha squash, plantain, sweet potato, cassava, or kolang-kaling.
For the sugar, we use two kinds in this recipe. The brown sugar blocks or we call it gula merah is sugar that made from the sap of flower buds from the coconut palm. If you can’t find it, feel free to use regular brown sugar. But I think the taste will be different and you should readjust the amount.
This delicious soup is healthy and vegan, also so fulfilling. My friends go uuh-aah when I make it for them. That delicious.
How to make sweet pumpkin coconut soup:
Peel pumpkin and cut into bite size pieces. In a medium size pot, add water and pumpkin. Boil on medium heat.
Add brown sugar blocks and tied pandan leaves. Cover the pot with the lid.
Open the lid, add granulated sugar and salt, then stir until all mixed well. After the sugar has dissolved, turn off the heat then add coconut cream, stir until mix well.
Serve the soup in a bowl, garnish it with pandan leaves and coconut cream (optional). Your sweet pumpkin coconut soup is ready to serve. zEnjoy!
Recipe Notes
- You can substitute pumpkin with kabocha squash or butternut squash. Then adjust the duration of cooking according to the tenderness of the pumpkin.
- It is best served warm. So, reheat the leftover on low heat and the coconut cream will not split.
- Keep the sweet pumpkin coconut soup leftover in the refrigerator.
Sweet Pumpkin Coconut Soup
Ingredients
- ½ kg Pumpkin
- 900 ml Water
- 200 ml Coconut cream
- 50 ml Coconut cream for garnish
- 100 g Brown sugar blocks
- 30 g Granulated sugar
- 2 leaves Pandan
- ½ tsp Salt
Instructions
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Peel pumpkin and cut into bite size pieces.
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In a medium size pot, add water and pumpkin. Boil on medium heat.
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Add brown sugar blocks and tied pandan leaves. Cover the pot with the lid.
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Cook for 20 minutes or until the pumpkin is tender.
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Open the lid, add granulated sugar and salt, then stir until all mixed well.
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After the sugar has dissolved, turn off the heat then add coconut cream, stir until mix well.
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Serve the sweet pumpkin coconut soup on a bowl, garnish it with pandan leaves and coconut cream (optional).
-
Your sweet pumpkin coconut soup is ready to serve. Enjoy!
Recipe Notes
- You can substitute pumpkin with kabocha squash or butternut squash. Then adjust the duration of cooking according to the tenderness of the pumpkin.
- It is best served warm. So, reheat the leftover on low heat and the coconut cream will not split.
- Keep the sweet pumpkin coconut soup leftover in the refrigerator.
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