Pumpkin Soup

It drives me mad all those pumpkins going to waste come on everyone eat the pumpkin don’t let your hard work carving go to waste!

Pumpkin & coconut soup (easy recipe)

Pumpkin cut into chunks (about 800g)

I tin of coconut milk

1.liter of vegetable stock

5 shallots chopped very fine.

5- 6 kaver lime leaves, small knob of fresh ginger chopped 2 cloves of garlic.

4 tablespoons of Rapeseed oil

Chop up the mix spices and, add the pumpkin add ½ of the oil and mix it all together with your hands.

Place in an oven proof dish cover with foil and roast in a warm oven at 180 for about 25-30 mins until soft. Remove from the oven. 

In the meantime sweat off the shallots in the rest of the oil. Add the vegetable stock and cook though for about 5mins.

Place all of the ingredients (including the tin of coconut milk) into a blender and blend until smooth, put back onto the pan and warm though don’t boil the soup it will ruin.

 Serve with crusty granny bread.

Notes :

You can add a couple of chili’s to this recipe for a warmer soup and the spices can be increased or decreased to suit your taste buds.

This recipe also works by placing all but the coconut into a pan and cooking on the hob for 40mins until soft then add the milk and then blend.

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