A budget friendly soup flavoured with chilli flakes and coconut milk, perfect to warm up with after a long winter walk

Easy, delicious, vegan pumpkin soup

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

  • Servings: 4-6
  • Difficulty: easy
  • Print

Easy, vegan 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

  1. 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.
  2. Whilst the pumpkin is roasting, chop the onion and garlic and peel and cube the potatoes.
  3. 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.
  4. 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).
  5. 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.

A budget friendly soup flavoured with chilli flakes and coconut milk, perfect to warm up with after a long winter walk

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