Roasted Pumpkin Soup with Coconut Milk
70 mins
Serves 4-6
"My favourite of the autumn season is the pumpkin. To me, pumpkins are the stars of the season. Full of vitamins and antioxidants, pumpkins are a versatile ingredient which can be used in so many dishes from soups to desserts.
Pumpkins are rich in vitamins A and C, essential for maintaining a healthy immune system and good vision. The cool thing about orange vegetables like pumpkins and carrots, is that after you eat an orange vegetable, your body converts its beta-carotene into vitamin A, which is great for your eye health, safeguarding the cornea and helping protect your eyes from infection. It was once thought that eating lots of carrots could actually improve your vision, but that turned out to just be a myth perpetuated by British propaganda from World War II.
But that’s another story. For now, back to the pumpkins…
My absolute favourite way to eat pumpkins is this tried and proven recipe for Roasted Pumpkin Soup with Coconut Milk. It’s really simple and very delicious." Tristan Hooker
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Ingredients
- 1 medium-sized pumpkin, peeled and cubed
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 Tbs olive oil
- 1 Can (400ml) coconut milk
- 4 Cups vegetable stock
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and pepper to taste
- Fresh coriander or parsley for garnish (optional)
Directions
- Preheat your oven to 200°C. Place the cubed pumpkin on a baking sheet, drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes until the pumpkin is tender and slightly caramelized.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until they turn translucent and aromatic.
- Add the roasted pumpkin to the pot, followed by the ground cumin and coriander. Stir for a minute to coat the pumpkin with the spices.
- Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
- Using an immersion blender or transferring the mixture to a blender, purée the soup until smooth.
- Return the blended soup to the pot and stir in the coconut milk. Simmer gently for another 5 minutes, allowing the flavours to meld together. Adjust seasoning with salt and pepper according to your taste.
- Serve the roasted pumpkin soup hot, garnished with fresh cilantro (coriander) or parsley if desired.
