Cozy Autumn Pumpkin Soup with Sage and Coconut Cream

Ingredients

• 2 medium-sized pumpkins (about 2 kg total), peeled and chopped into chunks
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (400 ml) coconut milk
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Pumpkin seeds for garnish (optional)
• Fresh parsley or coriander for garnish (optional)

Instructions

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and let it cook for another minute until fragrant.
2. Add the Spices: Mix in the chopped sage, ground cumin, and ground coriander. Allow the spices to bloom in the oil for 1-2 minutes, enhancing their flavors.
3. Incorporate the Pumpkin: Add the chopped pumpkin to the pot, stirring to coat it in the aromatic mix. Cook for about 5-7 minutes until the pumpkin begins to soften.
4. Add Liquid: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for approximately 20 minutes, or until the pumpkin is tender and easily pierced with a fork.
5. Blend the Soup: Using an immersion blender, puree the soup until it reaches your desired consistency. Alternatively, transfer the soup in batches to a traditional blender, being cautious of the hot liquid, and blend until smooth.
6. Stir in Coconut Cream: Return the blended soup to the pot and stir in the coconut milk. Simmer gently for an additional 5 minutes to combine the flavors. Season with salt and black pepper to taste.
7. Garnish and Serve: Ladle the pumpkin soup into bowls. Top with toasted pumpkin seeds and fresh herbs like parsley or coriander if desired. Serve this cozy autumn pumpkin soup warm, paired with crusty bread or rolls for an extra touch of comfort.

Cooking Tips

• For a smoky flavor, consider adding a pinch of smoked paprika to the soup while cooking the spices.
• If you prefer a thinner soup, simply add more vegetable broth or coconut milk until you achieve your desired consistency.
• This soup freezes beautifully—make a large batch and store it in airtight containers for quick meals later!
• Pair the soup with a side of Zimbabwean flatbread, “Sadza,” to create a hearty and satisfying meal.

Why Zimbo Menu?

Imagine serving this cozy autumn pumpkin soup with sage and coconut cream to family and friends or even listing it on Zimbo Menu, where local foodies can purchase your culinary creation. Each bowl of soup tells a story rooted in the comfort of home and the vibrant ingredients of Zimbabwe. This recipe—along with others—could be the perfect addition to your menu, enticing customers with its heartwarming flavors.