A sweet and spicy creamy coconut milk and pumpkin soup recipe inspired by the rustic and popular Maharashtrian pumpkin curry, Bhoplyachi Bhaji. With its bold flavors and its smooth creamy texture, this vegan soup is wildly delicious, super satisfying and absolutely comforting on a chilly fall night.
I’m not sure if chilly weather is here to stay in the Bay Area, but it has been pretty cold this week, and the leaves in our yard have started to change colors. The weather forecast for next week shows that there is a possibility of a slight warm-up, with temperatures returning closer to the typical seasonal average. However, I’m so ready to leave the salad season behind and embrace Fall, pumpkins, and the soup season with open arms! To kick it off, I’ve created a brand new recipe – Spicy Peanut & Coconut Pumpkin Soup.
The Harvest Season
I love everything about autumn – the sweater weather, the colorful leaves, the cozy soups and of course, the pumpkins! The very first soup I wanted to make this year to kick offmy favorite season was using the pumpkins that usher in the harvest season. I love a thick and creammasala winter squash soup in autumn and thought of giving my old recipe a Maharashtrian touch with some unusual ingredients like theMaharashtrian kala/goda masala, jaggery and peanuts. My inspiration for this soup recipe was theMaharashtrian Bhoplyachi Bhaji, a lip-smacking, sweet and spicy stew of pumpkin! I’ve also made thiscurry with the acorn squash. Pumpkin cubes or slices of acorn squash are cooked in a sweet and spicy broth made with fresh grated coconut, crushed roasted peanuts, jaggery and the traditionalkala/goda masala.
Inspirations from Maharashtrian Bhoplyachi Bhaji
I applied the same technique used to braise the pumpkin in the rustic curried broth and incorporated all of the key ingredients used in the curry because I wanted the soup to taste just like the curry. To keep it simpler and make the recipe easier, I used canned pumpkin purée and thickened it with store-bought peanut butter and canned coconut milk. If you prefer, you can absolutely substitute the pumpkin purée with any type of mashed winter squash that you can make by cooking or roasting the flesh of the squash.
All the other flavorings for the soup were the same as in the classic stew – turmeric, chili powder, jaggery, and the rustic masala. To enhance the silky, smooth texture of the soup, I topped it with a mixture of minced cilantro/coriander leaves, freshly grated coconut, chopped roasted peanuts, and a drizzle of coconut milk. It turned out exactly as I had envisioned – absolutely creamy and deliciously fragrant! It was like enjoying the puréed version of the traditional curry!!
Just like the original curry, the soup packs a punch of flavor and is also vegan. With its bold flavors and its smooth, creamy texture, it is incredibly delicious, deeply satisfying, and absolutely comforting on a chilly fall night. For an ultra-cozy meal, pair it with warm tandoori roti or naan to dip in the soup, or spoon it over steamed basmati white or brown rice and cuddle up on the couch! I’ve linked a short video below that I put together for you that you can follow and easily whip up this signature concoction in your own kitchen.
Hi I’m Vasanti
…and I ❤️cooking ‘n clicking!!
I share a modern take on Indian cuisine made using nontraditional techniques and ingredients, while staying true to its authenticity. You’ll also find classic recipes from my beloved Maharashtrian culture and heritage.