How to make Spicy Pumpkin Soup
This is a delicious soup made from the bounty of autumn's squash harvest. It's super healthy, cheerfully orange and makes a wonderful lunchtime meal.
Servings: 4
Equipment
- blender/stick blender
Ingredients
- 6 1/2 cups pumpkin flesh
- 1 onion red or brown - chopped
- 1 tablespoon olive oil
- 1 2/3 cups coconut milk reduced fat
- 1 1/2 cups stock
- 2 garlic cloves chopped
- 2 bay leaves dried
- 1 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1 teaspoon coriander ground
- 1 teaspoon ginger fresh chopped
Instructions
- Peel and finely chop the garlic, the ginger and the onlon. Peel and cube the flesh of the pumpkin, removing any stringy flesh and seeds. (The seeds may be kept for toasting, if you wish.)
- Heat the oil on a low heat and add the onion, the garlic and the ginger. Stir briefly and cook until the onion becomes translucent.
- Add the pumpkin flesh and the remaining spices. Stir and allow to cook for a couple of minutes until the spices become fragrant.
- Add the stock, the coconut milk and the bay leaves and stir once more.
- Cook for approximately twenty minutes until the pumpkin flesh is tender.
- Once the pumpkin is cooked, blend the soup in a blender or with a stick blender. Be careful not to scald yourself. This soup can be a little volcanic when it goes back on the heat.
- If the soup is too thick for your liking add a little more water. If it is too thin, then thicken it by cooking it a litle longer.
- Check the seasoning and add a litle more salt and pepper if it needs it. Serve in pretty bowls with any accompaniments of your choice.
Notes
Nutritional Information is computer generated and is intended as a guideline only.
Storing this soup: This soup will keep in the fridge for up to three days, in a suitable container.
Freezing this soup: This soup will freeze for up to 3 months. Freeze in a suitable container, remembering to leave a little room for the soup to expand as it freezes. Thaw by leaving it in the fridge, the night before the day you want to use it. Re-heat thoroughly until it is piping hot.
This soup is suitable for both vegans and vegetarians.
Did you make this? Mention @thesimplerkitchen or tag #thesimplerkitchen!
Nutrition
Calories: 287kcal | Carbohydrates: 20g | Protein: 4g | Fat: 24g | Saturated Fat: 18g | Sodium: 369mg | Potassium: 897mg | Fiber: 2g | Sugar: 7g | Vitamin A: 16258IU | Vitamin C: 20mg | Calcium: 74mg | Iron: 5mg