I adore pumpkin in all forms – pies, cakes, oven-roasted spice lattes, you name it! But honestly nothing compares to a comforting bowl of pumpkin soup. And I love Halloween for this very reason – that there is so much pumpkin flesh and pulp lying around just asking to be used in some gorgeously orange dish.
As the nights get longer and colder, this is a perfect way to keep warm – it tastes great out of a mug when you’re snuggled up on the sofa. It’s the epitome of ‘hygge’ – the spices are so homely and the coconut milk makes it so creamy, you’ll never want it to end.
Pumpkin is a serious superfood – it’s incredibly nutritious, being rich in vitamin A, C and E and lots of antioxidants. And if that wasn’t enough to convince you, it’s one of those wonderful foods that can be eaten in both sweet and savory dishes. Sprinkle it with cinnamon or roast it with chili – this October it’s all about that orange ball of deliciousness!
- 1 medium onion, chopped
- 1 tablespoon grated fresh ginger
- 1 garlic clove, finely chopped
- 1-2 small red chilies (no seeds) chopped – optional
- 2 tablespoons olive oil
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground nutmeg
- 600 g (1.3 lb) pumpkin, peeled & cut in chunks
- 400 ml (just over 1+1/2 cups) coconut milk
- 2 cups chicken or vegetable stock
- salt & freshly ground black pepper
- Heat oil in a large saucepan over medium heat; cook onion stirring until soft. Add the ginger, garlic, chili and nutmeg, cook stirring occasionally for 5 minutes. Stir and cook until fragrant (about 1 minute)
- Add the pumpkin to the pan with the stock and coconut milk, combine and bring to the boil. Reduce heat, simmer covered for 15 minutes or until pumpkin and other veggies are soft. Take off the heat and let it cool for 10 minutes.
- Blend soup using your hand blender until smooth and velvety.
- Ladle soup into serving bowls; top with a dollop of coconut yogurt.
This recipe is courtesy of Amelia Stewart from CookFirst. For more recipes, please visit www.cookfirst.co.uk