Autumn is the perfect time for creamy, warming soups. That's why I'm sharing a recipe that's just right for this season – a pumpkin soup with a touch of coconut milk. Naturally, it's spiced up with autumnal seasonings like cinnamon, ginger, and chilli. I recommend making a larger batch so you can enjoy this healthy soup over several evenings. That's what I do!
As you cook the soup, it's essential to think about the base you're using. While many people use store-bought stock, I'd encourage you to prepare your own homemade vegetable stock. A homemade stock will undoubtedly enhance the flavour of your soup, and it won't contain any artificial enhancers or preservatives. Of course, you can buy good quality ready-made stock, so remember – always read the labels and choose wisely. 🙂
Which pumpkin is best for soup?
The good news is that any type of pumpkin will do the trick for making soup. So, don't ponder over it too much, simply use whatever pumpkin you have on hand. I often go for butternut squash, hokkaido, or muscat pumpkins because they're readily available. During the autumn season, you'll find them in almost any shop. Depending on the type of pumpkin used, the soup's consistency and colour will vary - that's a given. If the soup turns out too thick, just add a bit more stock.
Pumpkin soup - what to serve it with?
For a contrast, try adding a crispy element to this dish. Toasted seeds or nuts, or crispy croutons are all great choices. If you're not aiming for a vegan soup, try sprinkling in a bit of crumbled feta cheese - it'll be delicious!
Pumpkin is not just for soup! Be sure to check out other dishes featuring pumpkin. It's an incredibly versatile vegetable that works in a range of dishes - from sweet to savoury. Discover more culinary inspiration.
- Hokkaido pumpkin cake | Gluten-free recipe
- Pumpkin and ricotta stuffed shells
- Butternut squash stew with coconut milk | Vegan
- Pumpkin smoothie with cinnamon | Quick recipe
Pumpkin soup with coconut milk
Ingredients
- 1 kg pumpkin
- 1 onion
- 200 ml coconut milk
- 200 ml vegetable stock
- ½ tsp cinnamon
- ½ tsp chilli
- ½ tsp ginger
- 1 tsp lemon juice
- 1 tsp oil
Instructions
- Preheat the oven to 180°C.
- Peel the pumpkin, remove the seeds and fibrous centre, then cut it into smaller pieces. Transfer the prepared pumpkin to an ovenproof dish and roast for 30-35 minutes, or until soft.
- In a small frying pan, heat the oil and then add the finely chopped onion. Fry on a low heat until the onion turns golden brown.
- Transfer the cooled onion and pumpkin to a blender. Add the remaining ingredients: broth, coconut milk, cinnamon, ginger, chilli and lemon juice. Blend thoroughly until you achieve a smooth, creamy consistency. If necessary, season with a pinch of salt.
- Pour the soup into a pot and heat it up. Serve the hot pumpkin soup with your favourite crispy accompaniment, like croutons or pumpkin seeds. Enjoy!
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