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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
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Soup
Cuisine
American
Servings
6
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.
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.