Sous Vide Coconut Pumpkin Soup

(24)

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, ...

  • Rate This
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.
Read More

Shop Sous Vide Cookers

Precision® Cookers

Sous vide made easier than ever.


Ingredients for 4

  • 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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 181ºF (83ºC).

  • Step 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.

  • Step 3

    Place the bag in the water bath and set the timer for 1 hour and 50 minutes.

  • Step 4

    Meanwhile, prepare the beet chips: Heat oven to 350ºF (180ºC). Line a baking sheet with parchment paper and brush with olive oil.

  • Step 5

    Evenly space beet slices across the baking sheet and brush with additional olive oil. Season with salt.

  • Step 6

    Bake beets until they have browned and begun to crisp, about 20 minutes. Transfer to a cooling rack.

    • Finishing Steps

    • Step 0

      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.

    • Step 1

      Divide soup between 4 serving bowls. Top with coconut and beet chips. Serve and enjoy!

Latest Comments

181.4 F / 83 C Recipe Temp
Recipe Time
Prep Time