Pumpkin Coconut Soup With Caramelized Prosciutto

© tastewithoutborders.com

© tastewithoutborders.com

This autumn is quite rainy and gray in Germany. To lighten my mood, I need something warm on my plate, even better, this happy-mood-food should have a nice cheerful color. What might be more suitable than a plate of warm orange pumpkin soup with sweet fruity coconut milk?

© tastewithoutborders.com

© tastewithoutborders.com

This tasty soup has already become a November ritual for us at home – the soul food for the most unpleasant month of the year. Each spoon of this golden orange and creamy soup gives me the wonderful feeling that I am just putting the golden sunshine into my mouth. 😉

© tastewithoutborders.com

© tastewithoutborders.com

For this soup I prefer the Hokkaido pumpkin because of its intense sweet taste and its wonderful orange color. It is also very practical since you don’t need to peel the pumpkin. As I have mentioned before in the post about the Pumpkin Coconut Tart I love the taste duo of Indian curry and coconut milk. Therefore, this duo now makes an appearance for the soup again. I love to serve this sweet and fruity soup with caramelized Italian Prosciutto which gives the soup an aromatic taste and harmonizes very well with the sweetness of the pumpkin and the coconut milk.

© tastewithoutborders.com

© tastewithoutborders.com

© tastewithoutborders.com

© tastewithoutborders.com

Ingredients (4 portions):

500g Hokkaido or Butternut pumpkin 
2 carrots
4 tbsp olive oil
1 tablespoon brown sugar
1/2 teaspoon curry powder
Salt and pepper

Preheat the oven to 180 celsius.
Cut the pumpkin and carrots into small cubes, mix with the spices and oil. Cover the baking sheet with baking paper and spread the vegetables on it, roast for about 10 minutes in the preheated oven.

1 small onion
1 clove of garlic
500ml chicken stock
200ml coconut milk
4 tbsp orange juice
2 tbsp cream
Salt and pepper

Chop onion and garlic finely and fry in oil until translucent. Add the roasted pumpkin and carrots, mix well and fry briefly. Pour in chicken broth and orange juice, cook for ca. 20 Minutes. Purée everything with blender. Add the cream, salt and pepper. Simmer the soup for further 5 Minutes. Season with salt and pepper.

4 slices prosciutto
1 tbsp brown sugar
1 tsp olive oil

Preheat the oven to 200 celsius, brush the prosciutto with a thin layer of olive oil, sprinkle with the sugar.  Bake the ham In the oven for 8-10 minutes until crispy. Serve together with the soup.

Enjoy the sunshine on your plate, forget the rainy days! 😀


5 thoughts on “Pumpkin Coconut Soup With Caramelized Prosciutto

    1. Qin Post author

      Hi Martine, thanks for your kind words! I am very happy you like my recipe and would give it a try. Thanks for following my blog. I am looking forward to further feedback from you in the future. 🙂 Enjoy your own pumpkin coconut soup! 😀
      I love the name and idea of your blog.
      Cheers, Qin


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