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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.
Ingredients
- 1 kg roast pumpkin pulp Weigh pulp after roasting
- 2 medium onions chopped
- 1 tablespoon olive oil
- 400 millilitres coconut milk 1 can
- ½ teaspoon chilli paste
- ½ teaspoon ground cumin
- ½ 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℃/375℉ for 15 - 20 minutes until soft
To make the soup
- Heat 1 tablespoon of olive oil in a saucepan or frying pan, add the 2 chopped onions and saute on a low heat until soft but not coloured.
- Add the ½ teaspoon chilli paste, ½ teaspoon ground cumin and ½ teaspoon turmeric and cook with the onions for 2-3 minutes.
- Add 400 ml (14 oz) can of coconut milk and heat through until it is fully dissolved.
- Blend the soup in batches, add roast pumpkin, the coconut milk mixture and ½ litre (¾ pint 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.
- Reheat and serve sprinkled with a swirl of yogurt and a sprinkle of chilli flakes. Or garnish with chopped coriander (cilantro)
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.
Nutrition
Calories: 227kcalCarbohydrates: 21gProtein: 4gFat: 16gSaturated Fat: 13gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 683mgPotassium: 547mgFiber: 6gSugar: 8gVitamin A: 26343IUVitamin C: 10mgCalcium: 66mgIron: 5mg