Pumpkin and Coconut Soup
Pumpkin Ginger Coconut Soup
Everybody loves my Thai-inspired pumpkin coconut soup. This pumpkin soup recipe is so tasty and warming, perfect for a cold winter’s day. Sweet roasted pumpkin with coconut milk and zingy ginger to give it heat.
Smooth and delicious, this pumpkin coconut soup is one of my go-to vegan soup recipes because it is so easy-to-make . Aswell as being vegan, this pumpkin soup recipe is also gluten-free and lactose-free.
Roasting the pumpkin with the skin-on saves on time as the skin comes away easily once cooked. This is quite a forgiving soup recipe in terms of ingredients; I have made with Japanese Kabocha pumpkin and fresh coconut milk as well in Europe with regular Autumnal pumpkin called potimarron and a carton of long-life coconut milk. As this soup is influenced by Thai flavours you could also garnish it with strips of fresh chili if you fancy some extra heat. Keep a little coconut milk to the side to garnish along with some fresh coriander.
Ingredients
Serves 4
500g pumpkin, chopped into wedges
200ml coconut milk
450ml vegetable or chicken stock
1 thumb-sized piece of ginger, finely grated
1 shallot, finely chopped
1 tablespoon coconut oil
Salt & pepper to taste
Fresh Coriander to garnish
Method
Bake the pumpkin wedges in an 180C oven for 30 minutes. Toss the pieces after 15 minutes. Once cooked the skin should easily peel away from the flesh.
In a heavy-bottom pot, Gently fry the shallot and grated ginger in the coconut oil, being careful not to let the mixture burn.
Add the cooked pumpkin, stir, and season.
Pour in the stock, bring to the boil for 5 minutes. Blend the soup until smooth.
Stir the coconut milk, keeping a couple of tablespoons aside for serving.
Turn down the heat and leave to simmer for a further 5 minutes, being careful that the coconut milk does not split.
Serve with a spoonful of the set-aside coconut milk and garnished with coriander leaves.
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