Pumpkin Soup with Coconut Milk and Ginger

Pumpkin season is officially here, and a warm bowl of homemade soup is a good place to start. Our autumn recipe combines pumpkin with coconut milk, fresh ginger and cilantro, finished with a spoonful of thick, tangy Georgian yogurt known as matsoni.

Pumpkin has a natural sweetness that works particularly well with spice. Fresh ginger and chili bring a little heat, while coconut milk gives the soup its creamy texture without making it too heavy. The strained matsoni, added just before serving, provides a refreshing contrast.

The recipe is simple enough for a weekday dinner, with one small trick worth remembering: before blending, reserve some of the cooking liquid. You can add it back gradually to get the consistency you prefer, whether that's a thick, velvety soup or something a little lighter.

How to Make It

Start by preparing the pumpkin. Peel away the skin, scoop out the seeds and stringy center, and cut the flesh into cubes.

Heat the oil in a large pot and gently sauté the chopped onion. Add a little fresh cilantro, the chopped carrot, garlic and ginger. Cook briefly, then add the pumpkin and let the vegetables soften together for a few more minutes.

Pour in enough water to cover the vegetables and simmer until the pumpkin is completely tender. Allow the mixture to cool slightly, then transfer some of the cooking liquid to a separate bowl before blending the vegetables until smooth.

Return the soup to the pot, adding a pinch of ground coriander, chili and black pepper. Stir in the coconut milk and warm everything through. If the soup is too thick, gradually add some of the reserved cooking liquid until you reach the desired consistency.

Serve in bowls with a generous spoonful of strained matsoni on top. The cool, slightly tart yogurt is particularly good against the warm ginger and sweet pumpkin.

Ingredients

Serves 4–6

• 1 kg (2.2 lb) pumpkin

• 1 onion

• 1 medium carrot (100–150 g)

• 1–2 garlic cloves

• 10 g fresh ginger

• 2 tablespoons cooking oil

• 250 ml coconut milk

• A little fresh cilantro

• A pinch of ground coriander

• Chili pepper, to taste

• Black pepper, to taste

• Salt, to tasle

• Strained matsoni (or thick, plain Greek yogurt), approximately 1 tablespoon per serving

• Water, enough to cover the vegetables