One day long time ago I started adding coconut cream and fresh coriander to my pumpkin soup... and my life changed!
The fact is that I always found creamed pumpkin soup a little... predictable?
It always tasted the same to me!
This time I also added some Vietnamese mint (one of the few herbs still alive in my garden) and the result was a fragrant pumpkin soup.
Another thing that I have to say about pumpkin is that I hate cutting it! So this time I roasted the whole pumpkin first, in the oven, for well over an hour... can't remember really, but I was baking other stuff and I thought of putting in the pumpkin too, and after a while I added an onion, peeled.
In the end the pumpkin was so soft that I could cut it with a spoon! I removed the skin and seeds and placed it in a pot with the onion. I added vegetable stock and then I blended everything. Finally I added one can of coconut cream and simmered it for 15 minutes. I turned the stove off, then I added some fresh chopped coriander and a couple of stalks (with leaves!) of fresh Vietnamese mint (to be removed before eating).
This is my number one pumpkin soup, definitely!