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Spicy Roast Pumpkin and Coconut Soup is a perfect autumn recipe. It’s made with sweet roast pumpkin, warming chilli and cooling coconut milk all blended to a rich smooth 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 and, while they make great lanterns for Halloween, they are also a delicious fruit to cook with and also 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 a pumpkin is really very simple, I describe the process in more detail in my recipe for Roast Pumpkin Hummus then it’s simply a case of gently sauteeing the onions with the spices, adding the coconut milk and the roasted pumpkin and then blending it until completely smooth, warm through and serve topped with chilli flakes and coconut.
If you want to use the insides of your Halloween lantern for this soup rather than roast it whole, you can 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.
Recipe for Spicy Roast Pumpkin and Coconut Soup
A smooth and creamy soup with a chilli kick! Enjoy the flavours of sweet pumpkin combined with creamy coconut and spices.
- 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
Split the pumpkin, remove seeds, roast in the oven cut side down at 190 C for 15 - 20 minutes until soft
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.
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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To blend the Spicy Roast Pumpkin and Coconut Soup, I used 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 and, if you are in the market for a top quality blender, then by buying 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…
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I’m entering this recipe for #CookBlogShare the Link up for blogger’s recipes, why not check out the recipes.
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.
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
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