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Pumpkin and Coconut Soup


Pumpkin and Coconut Soup
Pumpkins and squashes are coming in thick and fast at the moment, both from my Mother in Laws allotment and also the weekly veg box. One of the larger pumpkins went into making this warming autumn soup, in preparation for the colder weather that's coming our way, according to the Countryfile weather forecast last night.

I used a pouch of Thai Taste Coconut Milk to give the soup a creamy silky texture the chilli's and roasted garlic gave it a lovely fragrant taste.


TOP TIPS FOR MAKING THE PUMPKIN AND COCONUT SOUP

  • Substitute the pumpkin for sweet potato, or use half and half.
  • If you like it really spicy, add another red chilli.
  • Make double and freeze half.


OTHER SOUP RECIPES YOU MIGHT LIKE


PUMPKIN AND COCONUT SOUP


Soup
Soup
Yield: 4Pin it

Pumpkin and Coconut Soup

prep time: 10 MINScook time: 40 MINStotal time: 50 mins
A hearty pumpkin and coconut soup recipe

ingredients:


  • 1 Pumpkin, peeled and chopped
  • 10 whole garlic cloves, skin on
  • 2 Onions, chopped
  • 1 Red Chilli, chopped
  • 800ml Vegetable Stock
  • 180ml pouch of Coconut Milk
  • Dried Coconut Flakes to serve

instructions:


  1. Preheat the oven to 180°c (160°fan). Roast the pumpkin and garlic cloves in a little oil for 30 minutes.
  2. While the pumpkin is roasting, fry the onion and chilli in a large pan.
  3. Once the pumpkin is out of the oven, pop it in the pan with onions and squeeze the garlic out of it's skins into the pan also. Add the stock and simmer for 30 minutes.
  4. Stir through the coconut milk then blend to a smooth soup. Serve with dried coconut flakes.




Beth Sachs
5 Comments
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5 comments:

  1. The addition of coconut milk punches up this fall classic.

    ReplyDelete
  2. Great combination of flavours. Pumpkins are good, of course, but there's something about roasted garlic and chilli that makes colder nights a little more bearable. And then coconut to cheer me up as well.

    ReplyDelete
  3. I love jazzing up a pumpkin soup like this. Yum!

    ReplyDelete
  4. Cannot beat the combination of pumpkin and coconut! Looks wonderful and a gorgeous colour too.
    Karen

    ReplyDelete
  5. Coconut milk works well in pumpkin soup! I also like to add a hit of Thai curry paste to the mix.

    ReplyDelete

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