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Sous Vide Pumpkin Coconut Soup

Sous Vide Pumpkin Coconut Soup

Serves 6

Soup is another item that is not often thought of as something that would be made with an immersion circulator.  This technique allows for bold flavors to be present in a soup.  There is no worry of scalding or burning the soup on a stove top.  The dense pumpkin breaks down over the cooking time and becomes soft but not mealy.  Using a blender after cooking ensures a nice smooth consistency.

1 small pumpkin (2.5lbs approximately), cubed
2 tbsp unsalted butter
2 cups coconut milk
1 tbsp tomato paste
1 tsp curry powder
4 garlic cloves, peeled and smashed
1 jalapeno, halved and deseeded
1 tbsp green onion, diced
Salt and pepper to taste
1 bunch Cilantro, chopped
¼ cup pumpkin seeds, toasted
Salt and pepper to taste
pumpkin coconut curry soup
  1. Preheat the water bath to 181°F.
  2. Place in a large bag the pumpkin, jalapeno, garlic, tomato paste, butter, curry powder and coconut milk.
  3. Vacuum seal it or use the water displacement method if using a resealable bag.
  4. Place the bag into the water bath and cook for 1 ½ hours.
  5. Remove it from the water bath and poor it into a blender.  Puree until the mixture becomes smooth.  This may need to be done in two batches depending on the size of the blender.  Take caution when using a blender with hot liquids. Add salt and pepper to taste.
  6. Pour into serving bowls and top with cilantro and the pumpkin seeds and serve.

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