Spicy Roast Pumpkin and Coconut Soup is a perfect autumn recipe. It’s made with sweet roast pumpkin, warming chilli and creamy coconut milk all blended to a rich smooth vegan and dairy-free soup and sprinkled with chilli flakes and coconut.
The Versatile Pumpkin
I’ve been on a bit of a mission to show how versatile the pumpkin can be. The shops are full of all sorts of pumpkins at this time of year.
While pumpkins make great lanterns for Halloween, they are also a delicious fruit to cook with and very inexpensive. I roasted one pumpkin costing £1.00 and made Roast Pumpkin Hummus, this Spicy Roast Pumpkin and Coconut Soup and also some delicious Roast Pumpkin Seeds.
Roasting the Pumpkin
It is very simple to roast a pumpkin., I describe the process in detail in my recipe for Roast Pumpkin Hummus
After roasting your pumpkin it’s simply a case of gently sauteeing the onions with the spices. Add the coconut milk and the roasted pumpkin and then blend until completely smooth. Warm the soup and serve topped with chilli flakes and coconut.
Can I use the inside of my Halloween Pumpkin?
Yes, you can use the inside of your Halloween lantern to make the soup as long as it has not been sitting out too long.
Put the pieces of pumpkin on a baking sheet and add a tbsp of flavourless oil, like sunflower oil. Toss the pieces of pumpkin with the oil, then roast for 10 minutes or so until the pumpkin is soft.
What kind of blender should I use?
I use a power blender for the Spicy Roast Pumpkin and Coconut Soup, in as it blends to a much smoother texture than many other blenders. However, you can use a standard blender, a stick blender straight into the soup pot or a food processor.
Roast Pumpkin Hummus is a take on the popular chickpea dip that is sure to be popular at parties, or simply to enjoy at home with family or friends.
I hate to waste anything and although the pumpkin skin went into the compost bin, everything else was eaten including the seeds which were roasted to make a delicious snack of Roast Pumpkin Seeds. They also add a nice crunch sprinkled on top of the Roast Pumpkin Hummus.
More recipes to make with pumpkin:
- Mini Pumpkin and Orange Doughnuts – Christina’s Cucina
- Pumpkin Scones – Veggie Desserts
- How to prepare a pumpkin – Christina’s Cucina
- Bonfire Chilli with Beef Chocolate and Pumpkin – Lavender and Lovage
More autumn/fall soup recipes
- Slow Cooker Butternut Squash Soup
- Slow Cooker French Onion Soup
- Scottish Chicken and Leek Soup (Cock-a-Leekie)
- Scotch Broth
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Spicy Roast Pumpkin and Coconut Soup
Ingredients
- 1 kg Roast pumpkin pulp
- 2 medium onions chopped
- 1 tablespoon olive oil
- 400 millilitres coconut milk 1 can
- 1/2 teaspoon chilli paste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 litre vegetable stock
Instructions
To Roast the Pumpkin
- Split the pumpkin, remove seeds, roast in the oven cut side down at 190 C for 15 – 20 minutes until soft
To make the soup
- Heat the olive oil in a saucepan or frying pan, add the chopped onions and saute on a low heat until soft but not coloured.
- Add the spices and cook with the onions for 2-3 minutes.
- Add the coconut milk and heat through until it is fully dissolved.
- Blend the soup in batches, add roast pumpkin, the coconut milk mixture and some vegetable stock and blend until completely smooth.
- Repeat until all the ingredients have been used. Reheat and serve sprinkled with a few chilli flakes and dried coconut flakes.
Emma says
That soup looks so warming and inviting! Love the bowl too 🙂
Janice Pattie says
Thanks, Emma. I have featured the spoon before but the chilli shaped bowl is also fun!
Kavita Favelle says
I do love pumpkin season, especially roasted! I bought a huge pale blue Crown Prince s couple of days ago which we are roasting tomorrow. I’m sure the leftovers will become soup!
Janice Pattie says
Excellent. I can certainly recommend adding coconut milk to your soup, it really complements the pumpkin.
Becca @ Amuse Your Bouche says
Sounds delicious! I’ve always thought pumpkin goes so well with chilli – it’s a gorgeous sweet / spicy combination!
Janice Pattie says
Thanks Becca, I agree they are perfect partners.
Choclette says
Pumpkin and squash soups are on of my absolute favourites. I bet roasting the pumpkin gives it a gorgeously rich flavour. Love all the autumnal colours in the photo too.
Janice Pattie says
Thanks for your kind comments. Roasting the pumpkin definitely intensifies the flavour.
Kat (The Baking Explorer) says
This is such a great way to use up carved pumpkins!
Janice Pattie says
I just wish the pumpkins didn’t immediately disappear from the shops!
Eb Gargano| Easy Peasy Foodie says
This sounds delicious! I make something very similar and it always goes down well with the family! Thanks for linking it up to #CookBlogShare 😀 Eb x
Janice Pattie says
Thanks, Eb. Good to hear you eat up your pumpkin too!
Camilla Hawkins says
I can’t have enough coconut soup at this time of year, would love to try this one!
Janice Pattie says
Coconut milk is amazing in soup, such amazing creaminess.