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!
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-waggon with my pumpkin and coconut soup recipe.
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.
Pumpkin and Coconut Soup
Number of servings
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.
Spice things up
Although the list of ingredients for this pumpkin and coconut soup seems a bit long it is really just your spices that take up the recipe space. I’ve used a wonderfully aromatic mix of garlic, ginger, chilli, turmeric and curry powder which gives a depth of flavour and isn’t too hot. The refreshing taste of fresh basil leaves as a final topping adds a light zestiness.
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 it’s big day with this wonderful soup.
Want more soupy inspiration? Then check out my Easy Soup Recipes for lots more spoonable goodness.
Pumpkin & Coconut Soup
- 1 tbsp coconut oil
- 200 g/7 oz pumpkin flesh chopped into 1 1/2cm/ 1/2 " cubes
- 1/2 onion chopped
- 1 clove garlic minced
- 1/2 tsp fresh ginger grated or 1/4 tsp ground ginger
- pinch dried chilli flakes
- 1/2 tsp curry powder
- 1/2 tsp turmeric
- 500 ml/1 pint vegetable stock
- 125 ml/4 fl oz coconut milk
- 6 basil leaves torn
- salt & pepper to taste
- 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
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