Pumpkin Cream with Coconut

Latin Recipe

Side dishes-soups




Enjoy the warmth and comforting flavor of pumpkin! In this creamy and elegant soup you get an extra tropical flavor, thanks to coconut milk. You can use any variety of winter squash like kabocha or zucchini; its pulp is dense and with a sweet flavor. In this soup the pumpkin is cooked together with the leek, the ginger, the cinnamon and the nutmeg; Then a splash of the extraordinary GOYA® Coconut Milk is added, giving it a silky, creamy texture and exceptional flavor. At the end to decorate and give it a crispy touch, you can add grated coconut and breadcrumbs. You can also garnish the soup with roasted pumpkin seeds, ground cinnamon, or chopped coriander.


Ingredients Preparation Share




  1. Heat the oil in a large saucepan over medium heat. Add the leek and cook, stirring occasionally, until smooth, about 8 minutes. Add the Recaito and the ginger. Cook for about 30 seconds, stirring until the Recaito begins to boil. Add the water, the pumpkin, the potato, 1 teaspoon of the Adobo, the cinnamon and the nutmeg. Bring the water to a boil and reduce the heat to low. Simmer for about 25 minutes, stirring occasionally, until the squash and potato are very tender and begin to melt.
  2. In a blender, transfer everything to puree. Carefully put it back in the rinsed pot over medium heat. (Or, you can use the immersion blender to puree the soup, until smooth.) Add the coconut milk and the remaining marinade; Bring the soup to a boil and reduce the heat to low. Cook over low heat, about 15 minutes, stirring occasionally, until the soup thickens and is creamy, with the desired consistency.
  3. Serve the soup with grated coconut and breadcrumbs, if desired.

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