This is a delicious and quite exotic version of pumpkin soup!
If you find Thai basil at Asian shops, feel free to use it in this recipe, as it makes it taste amazing. You might need much less Thai basil than you would use regular basil.
As with many recipes, it is difficult to specify exactly how much herbs, spices and salt you need. It is all up to you. Some pumpkins are so fresh and creamy and tasty that you might need very little seasonings while other pumpkins will require more spices to make it taste better.
This creamy pumpkin soup with basil will keep you warm during the cold days.
TIP: You can replace the basil with fresh cilantro.
- 1 small pumpkin of +-800gr (Japanese variety Hokaido is the most suitable for this recipe)
- 1 bay leaf
- 1 tsp paprika powder
- 1/2 tsp nutmeg
- 1 tsp ground coriander
- Cayenne pepper
- A handful of fresh basil
- 100 to 200 ml coconut milk for a creamy texture
- Cook the pumpkin over a medium-low heat for 10 minutes with the bay leaf in as little water as possible, so that you don’t need to throw away any water.
- Finely mix the pumpkin to a creamy soup with a blender, adding the coconut milk and the rest of the ingredients.
- Cook it for 3 more minutes and add the chopped fresh basil at the end.
- Garnish with extra coconut milk or almond cream.