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Home » Soup » Spicy Roast Pumpkin and Coconut Soup

October 28, 2018 By Janice Pattie 14 Comments

Spicy Roast Pumpkin and Coconut Soup

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A bowl of Roasted Pumpkin and Coconut Soup

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.  

Affiliate links in this post.

Spicy Roast Pumpkin and Coconut Soup made smooth and creamy in a Froothie Blender

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.

Making the Spicy Roast Pumpkin and Coconut Soup

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.

A bowl of Roast Pumpkin & Coconut Soup

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Blending the Spicy Roast Pumpkin and Coconut Soup in the Optimum Vac 2 Vacuum Blender

Optimum Vac 2 Vacuum Blender

I blended the Spicy Roast Pumpkin and Coconut Soup, in the Optimum Vac 2 Vacuum Blender, it’s a super-powerful blender and blends to a much smoother texture than many other blenders. 

You can read my full review  If you are in the market for a top-quality blender, then you can by buy through my Froothie Ambassador link.  I earn a little commission which helps me to maintain Farmersgirl Kitchen and you don’t pay a penny more.  I can’t give you a deal on the Optimum Vac 2 Vacuum Blender, however…

Special Offer on the Optimum G2.1  Maximum Power – Maximum Blend

I have a special Ambassador offer on the High-Speed Blender the Optimum G2.1  (November 2018). The Optimum G2.1 is the most powerful blender in the Optimum range and is perfect for blending soups and much more

Key Benefits of the Optimum G2.1

  • An elegantly simple LED touch screen panel: This clear, uncluttered display screen makes selecting the right menu option a breeze
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  • Simple to clean: The innovative design makes cleaning your Optimum G2.1A – Platinum Series Vortex blender easy – there is no need to remove the blades!
  • Automatic Torque Control: adjusts itself to maintain the selected initial speed using a motion sensor, all automatically.
  • Precise, fine-tuned manual control: Ability to set the time and speed to the exact parameters you desire, or pulse first for increased smoothness
  • Simple to clean: The innovative design makes cleaning your Optimum G2.1A Vortex Blender easy – there is no need to remove the blades!

The Optimum G2.1a Platinum Series Inclusions And Features:

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  • 100% stainless steel blades, sharper, and more hardened
  • Automatic Torque Control-adjust itself to maintain the selected initial speed using the motion sensor, all automatically
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  • Heavy duty tamper tool for improved processing and mixing
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Original price is £599, buy through my Ambassador link  and add the code AMB40 for £40 off the G2.1 current sale price of £339, means you pay ONLY £299.

Optimum G2.3 Power Blender is also great for blending Spicy Pumpkin and Coconut Soup

Disclosure: Buying through my Ambassador link means I earn a little commission which helps me to maintain Farmersgirl Kitchen and you don’t pay a penny more. Froothie UK sent me the Optimum Vac 2 Air Vacuum Blender to use and review at home. All opinions are my own.  

Spicy Roast Pumpkin and Coconut Soup is a delicious and simple soup to make with seasonal pumpkin
Cook Blog Share

I’m entering this recipe for #CookBlogShare the Link up for blogger’s recipes, why not check out the recipes.

Roast Pumpkin Hummus - flavours of the season

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.

Make your own Roast Pumpkin Seeds from your Halloween pumpkin

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.

Here are 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

Roast Pumpkin Soup

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Seasonal Spicy Roast Pumpkin and Coconut Soup to make with your seasonal pumpkin

Spicy Roast Pumpkin and Coconut Soup

Farmersgirl Kitchen
A smooth and creamy soup with a chilli kick! Enjoy the flavours of sweet pumpkin combined with creamy coconut and spices. 
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Soup
Cuisine American
Servings 6

Ingredients
 

  • 1 kg Roast pumpkin pulp
  • 2 medium onions chopped
  • 1 tbsp olive oil
  • 400 ml coconut milk 1 can
  • 1/2 tsp chilli paste
  • 1/2 tsp ground cumin
  • 1/2 tsp 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. 

Notes

If you don’t like too much spice, reduce the chilli paste to 1/4 teaspoon.   You can also use chilli powder or fresh chilli. 
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Filed Under: Autumn, Field to Fork, Soup, Vegetarian Tagged With: pumpkin, Pumpkin Soup, Vegan

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Reader Interactions

Comments

  1. Emma says

    October 28, 2018 at 6:32 pm

    That soup looks so warming and inviting! Love the bowl too 🙂

    Reply
    • Janice Pattie says

      October 28, 2018 at 7:28 pm

      Thanks, Emma. I have featured the spoon before but the chilli shaped bowl is also fun!

      Reply
  2. Kavita Favelle says

    October 28, 2018 at 7:35 pm

    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!

    Reply
    • Janice Pattie says

      October 28, 2018 at 8:34 pm

      Excellent. I can certainly recommend adding coconut milk to your soup, it really complements the pumpkin.

      Reply
  3. Becca @ Amuse Your Bouche says

    October 29, 2018 at 2:14 pm

    Sounds delicious! I’ve always thought pumpkin goes so well with chilli – it’s a gorgeous sweet / spicy combination!

    Reply
    • Janice Pattie says

      October 29, 2018 at 9:03 pm

      Thanks Becca, I agree they are perfect partners.

      Reply
  4. Choclette says

    October 29, 2018 at 6:31 pm

    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.

    Reply
    • Janice Pattie says

      October 29, 2018 at 9:05 pm

      Thanks for your kind comments. Roasting the pumpkin definitely intensifies the flavour.

      Reply
  5. Kat (The Baking Explorer) says

    November 2, 2018 at 9:12 am

    This is such a great way to use up carved pumpkins!

    Reply
    • Janice Pattie says

      November 2, 2018 at 12:56 pm

      I just wish the pumpkins didn’t immediately disappear from the shops!

      Reply
  6. Eb Gargano| Easy Peasy Foodie says

    November 5, 2018 at 8:13 pm

    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

    Reply
    • Janice Pattie says

      November 6, 2018 at 12:37 pm

      Thanks, Eb. Good to hear you eat up your pumpkin too!

      Reply
  7. Camilla Hawkins says

    October 21, 2019 at 3:26 pm

    I can’t have enough coconut soup at this time of year, would love to try this one!

    Reply
    • Janice Pattie says

      October 21, 2019 at 3:33 pm

      Coconut milk is amazing in soup, such amazing creaminess.

      Reply

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Janice Pattie 2019

Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration and honest reviews. Read more on my About page.

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