Pumpkin to warm the soul
June 21, 2013 § Leave a Comment
It is icy out, a chilly wind and frosty air. You blow your breath and watch the clouds of misty haze linger in front of you, suspended in the open air.
Today is a day to be inside. To tuck your feet into thick socks and warm slippers, to pull that duvet closer to your chin, to put your arm around that person you hold dear, to snuggle close. Oh for a reason for extra winter warmth!
This soup will definitely compliment this kind of day to no end while filling your house with the oh so sweet aroma of buttery pumpkin as it roasts away in the oven. Creamy coconut undertones, just the right amount of coriander and a hint of chilli make it the most perfect pumpkin soup ever (cross my heart!). x
THE BEST EVER – Pumpkin & Coconut Soup
Makes enough for 4 good sized bowls
- 1/2 a very large crown pumpkin, cubed
- olive oil
- salt & pepper
- good handful of coriander, roughly chopped + extra for garnishing
- 300ml coconut milk + extra for garnishing
- 2 cloves garlic, crushed
- approx .5cm of ginger, grated (you can definitely add more in if you want an extra hit of ginger)
- sprinkling of chilli flakes for garnish (totally optional but does look sooooooo pretty and add a subtle kick too!)
Preheat the oven to 180 degrees celsius.
In a large roasting tray drizzle the pumpkin with olive oil and season with salt and pepper. Allow to roast away for approx 35 – 40mins turning every so often so the pumpkin is a lovely golden colour. Remove from the oven.
In the blender or food processor combine the pumpkin, coriander, garlic, ginger and coconut milk. Blend til a smooth consistency. Add extra water if the soup is too thick.
Once achieved the consistency you desire, pour into a pot and heat over a medium heat to warm through.
Scoop plentiful dollops into serving bowls and garnish with a swirl of coconut milk, a scattering of coriander and a dash of dried chilli flakes.
Curl up in a little nook (hopefully by a fire!) and enjoy each and every mouthful. x