Roasted Pumpkin + Coconut Soup


 Prep Time : 15 + 10 Minutes | Cook Time : 1 Hour | Total Time : 1 1/2 Hours | Difficulty : Easy

Hello my lovelies! I am a BIG fan of soup. And it is nothing if not soup weather at the moment. My snug bug thinks all hot liquids are gross. He is clearly wrong. I thought I would share one of my favourite soups with you. This is an easy warming pumpkin soup. A bit of chilli. Balanced with some lime and coconut milk. Reminiscent of Thai flavours. Easy as anything to throw together. I always make full batches of soup and freeze portions for myself so there’s always a warm snuggly meal waiting. Use up leftover bits of pumpkin and kumara/sweet potatoes to make this soup. My favourite all purpose pumpkin is the the butternut squash. But I am loving the new hybrid butterkin that has turned up in supermarkets lately. It’s a good soup pumpkin too. The flesh is super soft. Quick to roast and easy to blend.

We are going to roast the pumpkin and onion to deepen the flavour. Heat the oven to 200C (395F). Scoop out the seeds and cut into chunky wedges. I had two half pumpkins to use up. Not sure why but it’s working out. Leave the skin on. It’s less effort to scoop the flesh out later than to peel it off now. Peel the onion and cut it into quarters.

Chuck everything onto a rimmed baking sheet lined with baking paper. Drizzle with olive oil and season with salt and pepper.

Bake for 30 to 45 minutes until the pumpkin is soft.

Scoop the flesh out of the skins and put it in a large pot. Chuck in the onion. Add the water or vegetable stock. Add the lime juice, paprika, lime zest, fish sauce and ground chilli. If you have preserved limes use one wedge in place of the juice and zest.

Bring to a simmer. Take the pot off the heat and use a stick blender to puree everything.

Put the pot back on the heat. Add the coconut milk and bring back to a simmer.

Now taste the soup. If it needs more of anything to balance the flavour, add it now. Also add a little salt and lots of pepper. The coconut milk will dull the spices a little that’s why we are tasting after. Taste again. Happy? Let it gently simmer on a low heat for about 10 minutes so everything melts together.

Serve it up. A little swirl of coconut cream. A little sprinkle of paprika and herbs. A bit of buttery toast.

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Roasted Pumpkin + Coconut Soup


Prep Time : 15 + 10 mins | Cook Time : 60 mins | Total Time : 1 1/2 hours | Difficulty : Easy | Makes : 4-6 servings

Description.

Ingredients:

  • approx. 1 kg/2 pounds of ripe pumpkin
  • 1 medium onion
  • olive oil, salt, pepper
  • 2 cups water or vegetable stock
  • 1 x 400ml/14 oz can of coconut milk
  • 1 tablespoon lime juice
  • 1 teaspoon of lime zest
  • OR use 1 wedge of preserved lime instead of the zest and juice
  • 2 teaspoons fish sauce
  • 3 teaspoons smoked paprika
  • 1/4 to 1/2 teaspoon ground chillies, I like chipotles
  • Salt and pepper to taste

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Large saucepan
  • Stick blender

Directions:

We are going to roast the pumpkin and onion to deepen the flavour. Heat the oven to 200C (395F). Scoop out the seeds and cut into chunky wedges. I had two half pumpkins to use up. Not sure why but it’s working out. Leave the skin on. It’s less effort to scoop the flesh out later than to peel it off now. Peel the onion and cut it into quarters.

Chuck everything onto a rimmed baking sheet lined with baking paper. Drizzle with olive oil and season with salt and pepper. Bake for 30 to 45 minutes until the pumpkin is soft.

Scoop the flesh out of the skins and put it in a large pot. Chuck in the onion. Add the water or vegetable stock. Add the lime juice, paprika, lime zest, fish sauce and ground chilli.

Bring to a simmer. Take the pot off the heat and use a stick blender to puree everything. Put the pot back on the heat. Add the coconut milk and bring back to a simmer.

Now taste the soup. If it needs more of anything to balance the flavour, add it now. Also add a little salt and lots of pepper. The coconut milk will dull the spices a little that’s why we are tasting after. Taste again. Happy? Let it gently simmer on a low heat for about 10 minutes so everything melts together.

Serve it up. A little swirl of coconut cream. A little sprinkle of paprika and herbs. A bit of buttery toast.

Cook’s Notes:

  • Vary the spices to taste, it’s your dinner after all.
  • If you have other root vegetables that need using up mix them in with the pumpkin. Sweet potatoes or kumara are ideal companions.
  • This is the ideal recipe to use preserved limes if you have them. If you want to make some use this recipe and

 – This soup will keep in the fridge for 3 or 4 days, and freezes very well. Divide into individual portions before freezing – 

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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8 thoughts on “Roasted Pumpkin + Coconut Soup

      • I cook a lot of of dishes that are “inspired” by various cuisines. It’s just a matter of being familiar with the ingredients, so a recipe isn’t needed. Typically, when one uses coconut, automatically Thai curry paste is added. It’s wonderful, but coconut milk is also good in non-Thai soups and dishes, which is why I love what you made!

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