Pumpkin soup is the most popular soup of the autumn, and coconut cream makes it extra velvety and rich, with no milk or dairy cream at all. Here is our easy recipe with Kara coconut cream. Ready in 40 minutes.
Recipe: pumpkin soup with coconut cream (4 servings)
What you need
- 1 kg pumpkin, for example butternut or hokkaido
- 1 onion
- 2 garlic cloves
- 2 cm fresh ginger
- 1 tbsp curry powder
- 1 tbsp oil
- 7 dl vegetable stock
- 2.5 dl Kara coconut cream, plus a little to serve
- Juice of ½ lime
- Salt and pepper
To serve: a little extra coconut cream, toasted pumpkin seeds, chilli flakes and fresh coriander.
Method
- Peel the pumpkin and cut it into cubes. Hokkaido can be used with the skin on.
- Chop the onion, garlic and ginger, and fry them in the oil over medium heat until the onion turns translucent.
- Stir in the curry powder and fry for one minute, until fragrant.
- Add the pumpkin and the stock. Simmer with a lid for about 20 minutes, until the pumpkin is completely soft.
- Blend the soup smooth with a stick blender and stir in the coconut cream.
- Season with salt, pepper and lime juice.
- Serve with a swirl of coconut cream, toasted pumpkin seeds, a few chilli flakes and fresh coriander.
Tips
For a little more heat, add a fresh chilli together with the onion. The soup freezes well and tastes just as good the next day. If it is too thick, thin it with a little water or stock.
What is the difference between coconut cream and coconut milk?
Both are made from grated, pressed coconut flesh. The difference is the amount of water: coconut cream has less water and more fat, so it is thicker and rounder in flavour. The figures from Kara show the difference clearly:
- Kara coconut cream: 24.5 g fat per 100 ml. Thick and creamy, best for soups, rich sauces and desserts.
- Kara coconut milk: 17.8 g fat per 100 ml. Lighter and more fluid, best for curry and coconut rice.
Both are UHT treated, so the carton keeps in the cupboard until opened. Stir well before use, as the fat can settle at the top.
Can I use coconut cream instead of coconut milk?
Yes. Mix 3 parts coconut cream with 1 part water and you get roughly the same fat content as coconut milk. If you only have coconut milk, you can use it in the soup too: it will be a little thinner, but just as good.
More ways to use coconut cream
- Curry: replace part of the coconut milk with coconut cream for a richer sauce. Try our creamy coconut milk curry.
- Coconut rice: cook the rice in coconut cream diluted with water and a pinch of salt, the way Indonesian nasi uduk is made.
- Satay sauce: stir a little coconut cream into Kokita peanut sauce for a milder, creamier dip.
- Desserts and smoothies: coconut cream works in chia pudding, rice pudding with mango or a tropical smoothie.
Frequently asked questions
Is coconut cream the same as dairy cream?
No. Coconut cream is made from coconut, not milk. Kara coconut cream contains coconut cream and thickener, so it also suits plant-based cooking.
How much coconut cream is in a carton?
Kara coconut cream comes in a 1 litre carton, enough for four pots of pumpkin soup or several curries.
How do I store coconut cream?
Unopened, the carton can be kept in the cupboard. After opening, keep it chilled and follow the instructions on the packaging.
