An unusual combination, pumpkin and coconut create a mild, fragrant soup. Because the pumpkin flesh remains fibrous even after cooking, the soup demands processing. This results in a smooth texture made even creamier by the addition of coconut cream. Rich in beta-carotene and potassium, which pumpkins contain in abundance, this soup provides a healthy way to use up extra pumpkins from the home garden. This recipe yields approximately eight 1 1/4-cup servings.
Combine the vegetable broth, ginger and pumpkin cubes in a large saucepan. Cover and bring to a boil over medium-high heat.
Reduce heat to medium-low and simmer until the pumpkin is tender, about 10 to 12 minutes. Add the scallions and cook for an additional three to four minutes.
Pour the contents of the saucepan into a blender or food processor and process on medium speed until the soup is partially pureed.
Add 1 cup of coconut cream to the pumpkin mixture in the blender or food processor. Blend again on medium speed until the soup is smooth.
Return the pumpkin and coconut mixture to the saucepan. Add 1/2 cup of the remaining coconut cream, season with salt and white pepper, and warm over medium heat without allowing the soup to come to a boil.
Add the lemon and lime juice. Taste and adjust the seasoning, adding more salt, white pepper, lemon or lime juice as needed to suit your tastes.
Ladle the pumpkin coconut soup into serving bowls. Garnish with the remaining coconut cream, forming a swirl in the center of each bowl. Sprinkle the lime zest on top and serve immediately.