Sous Vide Coconut Pumpkin Soup

Cooking pumpkin sous vide helps to preserve the nutrients — unlike aggressive cooking methods such as boiling or baking. This soup is creamy and filling, yet healthy and nutritious. That sounds like a win-win to me. Curry powder and coriander seeds give the soup a delectable taste without being too overpowering. The beetroots add a lovely element of crunch and burst of color, while the shredded coconut complements the coconut milk in the soup.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:30

Recipe Time: 01:50

Temperature : 181.4F / 83C

Ingredients

• 1 1/2 pounds pumpkin (about 1/2 medium), peeled and sliced into 1-inch cubes
• 1 (14-ounce) can (400 mL) coconut milk
• 1 tablespoon unsalted butter
• 1 tablespoon tomato paste
• 1 garlic clove, crushed
• 1 teaspoon curry powder
• 1/2 teaspoon coriander seeds, ground
• Salt and freshly ground black pepper
• Extra virgin olive oil
• 1 red beet, peeled and very thinly sliced
• 8 teaspoons unsweetened shredded coconut

Directions

1. Set the Anova Sous Vide Precision Cooker to 181ºF (83ºC).
2. Combine the pumpkin, coconut milk, butter, tomato paste, garlic, curry powder, and coriander seeds in a large zipper lock bag. Season with salt. Seal the bag using the water immersion technique.
3. Place the bag in the water bath and set the timer for 1 hour and 50 minutes.
4. Meanwhile, prepare the beet chips: Heat oven to 350ºF (180ºC). Line a baking sheet with parchment paper and brush with olive oil.
5. Evenly space beet slices across the baking sheet and brush with additional olive oil. Season with salt.
6. Bake beets until they have browned and begun to crisp, about 20 minutes. Transfer to a cooling rack.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer entire contents of the bag to a blender. Puree until smooth, about 1 minute. Add water or coconut milk, if necessary, to reach desired consistency. Season to taste with salt and pepper.
2. Divide soup between 4 serving bowls. Top with coconut and beet chips. Serve and enjoy!