Pumpkin Coconut Soup

This is probably the easiest pumpkin soup you will ever try. I went through years of roasting pumpkin, sweet potato and potato to add to pumpkin soups hoping to get that beautiful rich flavour with varying success. However this pumpkin soup should be called “The busy mum’s soup” because it takes zero effort, zero prep work and that’s what I love that about it.

My husband Sam will often make some crusty bread or flat bread to go with it; because why else do you eat pumpkin soup if not as an excuse to consume your body weight in bread?

You can’t go wrong with pumpkin soup and I hope you love this one as much as my family does.

Ingredients

  • 1/2 one large pumpkin cut into approx 4cm cubes (more pumpkin the thicker the soup, you can definitely add more if that’s what you like)
  • 3 Tbs Nutlex (vegan butter)
  • 2 cups vegetable broth
  • 1 can full cream coconut milk
  • 1 red onion diced
  • 1/2 tsp cumin
  • 1 1/2 tsp curry powder
  • 1/2 tsp ground ginger
  • Salt & Pepper to taste

Method

In a large soup pot saute onion in Nutlex until translucent. Add all other ingredients.

Simmer for 20mins.

Blitz with a stick blender or in the Vitamix (please remember if using the Vitamix to blend slowly and take the clear cap out to ensure that the steam has somewhere escape or you could end up with hot pumpkin soup all over the ceiling and all over you).

Add salt and pepper to taste.

Serve with crusty bread to make everyone in the family very happy.

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