7 min read
Autumn and winter are definitely the time where I crave soup! This pumpkin soup is the perfect meal after a cold wintery walk or a long day at work. It is warming and filling and super delicious at the same time!
I came up with this recipe for a pumpkin or squash soup (depending whether you’re British or American) that I absolutely love. It has a bit of a kick to it but you can make it as spicy as you like (definitely be careful with those chilli flakes – a little go a long way!) A key ingredient is coconut milk which makes the soup super nice and creamy. My secret trick is to roast the pumpkin, this gives it a real nice flavour!
I blend the soup with a hand blender. You can also just add it into a normal blender or if you don’t own a blender you can let your ingredients simmer for a bit longer and simply use a potato masher.
You can serve the soup just as it is or add some crusty bread, rice or baked potatoes – depending on how hungry you are feeling!
Coconut and Chilli Pumpkin Soup
Ingredients
1 small butternut squash
2 big potatoes
1 onion
2 cloves of garlic
2 cups of vegetable stock
1/2 can coconut milk
1/2 Tsp of chilli flakes
1 Tsp Cumin
1 Tsp Coriander
Salt and Pepper to taste
Fresh coriander or basil to garnish
Method
- Peel the squash, remove the seeds and cut it into cubes. Add them to a tray lined with baking paper and roast the pumpkin in the oven at 190 degrees Celsius (gas mark 5, 375 degrees Fahrenheit) for around 25 minutes.
- Whilst the pumpkin is roasting, chop the onion and garlic and peel and cube the potatoes.
- Put some water or oil to a large pan and put on high heat. Add the onion and cook until translucent. Stir in the chilli flakes, cumin, coriander and garlic and cook for 2-3 minutes. Add the potatoes and the pumpkin. Stir well and coat with the spices for about a minute.
- Add the stock and coconut milk. Bring to boil. Place a lid on the pot and reduce to a simmer for 10 – 15 minutes (until the potatoes and pumpkin are soft enough to blend, you can use a fork to test their consistency).
- Blend the soup until it is nice and creamy and there are no lumps left. Season with salt and pepper as required and serve with warm bread and add garnish.
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