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.
Roast pumpkin pulp
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.
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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