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Home » Super Soups » Perfect Pumpkin And Coconut Soup With Basil

Perfect Pumpkin And Coconut Soup With Basil

Author: Karon Grieve Published : October 2015

Recipe
pumpkin and coconut soup
pumpkin and coconut soup
pumpkin and coconut soup

Healthy, hearty, easy to make and a great way to use up all that pumpkin that’s hanging about. This Pumpkin and Coconut Soup is a Halloween must!

perfect pumpkin and coconut soup by larderlove.com

Perfect Pumpkin and Coconut Soup

Halloween is coming up fast and furious, wherever you go just now shops are groaning under the weight of massive pumpkins, plastic skeletons are everywhere and orange and black is the overall colour scheme of every shop in the land.

Since you can’t seem to avoid pumpkins just now I thought I’d jump on the proverbial band-wagon with my pumpkin and coconut soup recipe.

pumpkins

Superbly seasonal

Soup is perfect for this Autumnal time of year when the nights are getting chilly and comfort food is top of the list when menu planning.

This pumpkin and coconut soup is seriously healthy as well as being easy to make and super tasty too.

close up of soup in bowl

Ingredients for pumpkin and coconut soup

Pumpkin flesh, coconut milk, onion and vegetable stock

Lots of lovely spices; turmeric, curry powder, chilli, ginger and garlic.

And some fresh basil too just to finish things off with a blast of fresh flavour.

bowl of pumpkin soup

How many does this soup serve?

I’ve made my recipe for 2 servings but you just need to double up the recipe to make as much as you like.

It is a great way to use up bits of pumpkin from all those jack-o-lanterns that I’m sure so many are busily carving just now.

Can you freeze this soup?

Yes, simply let it cool completely then pack into freezer-proof boxes of bags and store in the freezer for up the 3 months. Defrost thoroughly and heat till piping hot.

bowl of soup on napkin

So why not try my pumpkin and coconut soup this week even if the Halloween hoopla leaves you cold, at least honour the majestic pumpkin on its big day with this wonderful soup.

larder links

Want more pumpkin inspiration? Then check out these recipes before you go;

Perfect pickled pumpkin

Spiced pumpkin and apricot chutney

Pumpkin preserve

Pumpkin and tomato soup

Pumpkin gin liqueur

Pumpkin hummus with sage

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
perfect pumpkin and coconut soup by larderlove.com

Pumpkin and Coconut Soup

Karon Grieve
A super easy, tasty and healthy soup perfect for beating the Autumnal chill.
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine British
Servings 2 people
Calories 239 kcal

Ingredients
 

  • 1 tbsp coconut oil
  • 200 g pumpkin chopped into 2cm/1/2" pieces
  • 1/2 onion chopped
  • 1 clove garlic minced
  • 1/2 tsp ginger or 1/4 tsp ground ginger
  • 1 pinch dried chilli flakes
  • 1/2 tsp curry powder
  • 1/2 tsp turmeric
  • 500 ml vegetable stock
  • 125 ml coconut milk
  • 6 basil leaves torn
  • salt & pepper to taste
Metric – US Customary

Instructions
 

  • Saute the pumpkin pieces in the coconut oil for 4 minutes
  • Add the onion, garlic and spices and cook for 3 more minutes
  • Add the stock and seasoning and bring to the boil then lower the heat, add a lid and simmer soup for 20 minutes
  • Add half of the coconut milk and whazz soup with a hand blender leaving some nice chunks of pumpkin for texture
  • Ladle into bowls and top with remaining coconut milk and the torn basil leaves

Notes

Vegan, vegetarian, gluten free, paleo friendly

Nutrition

Calories: 239kcalCarbohydrates: 15gProtein: 3gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1012mgPotassium: 551mgFiber: 1gSugar: 6gVitamin A: 9129IUVitamin C: 13mgCalcium: 47mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword coconut, pumpkin
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Autumn/Fall, Super Soups, Vegetarian Recipes

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