I love this pumpkin soup, absolutely love it and – with Thanksgiving just a few days away – it’s the perfect recipe to include in your special day banquet or to simply make with your harvest festival leftovers afterwards!
In preparation for Pumpkin Day I made several recipes with the plan of posting all beforehand but all of my ventures as well as internet palavers last month prevented me from doing so before now.
(I’ve got so much exciting news about some amazing ventures I’ve been busy with that I’m just itching to tell you about and definitely will do soon!)
However, as all things work for good, Thanksgiving is here in just a few days and so there really is no better time than now to post my pumpkin filled recipes. 😊
Today’s recipe is for my spicy coconut and pumpkin soup that really is something else.
Inspired by my favourite Jamaican red pea soup, it’s rich and creamy, with a wonderful texture and, of course, full of freshly puréed pumpkin! If you make the purée beforehand this beautiful soup can be ready in under 30 minutes, making it also an ideal soup to quickly conjure up with your Thanksgiving leftovers.
(If you look closely in the pictures you can actually see my reflection in the spoon!
I’m hovering over the table with my iPad in hand taking the pictures as the lil ‘un refused to give up the iPhone I normally use due to the “totally major fact” that she was playing Roblox (some game) on it and could not be interrupted!
To be honest, if I had known that my reflection would be on the spoon, I would have done my hair and make up and wore something other than my lived in ‘house jumper’!)
Anyway, do try out this soup and let me know if you included it in your Thanksgiving meal or had afterwards.
- 2 red onions
- 3 cloves of garlic
- 2-3 gluten free vegetable stock cubes
- 3 tablespoons of extra virgin olive oil/nut butter
- 100g Creamed coconut
- 1 scotch bonnet pepper
- Sprig of fresh thyme
- Pinch of chilli flakes
- Handful of spring onion, finely chopped
- 2 cups of freshly puréed pumpkin
- Freshly roasted pumpkin seeds, to garnish
- In a pot pour the oil or melt the butter and when hot, add the onions.
- Allow to cook until soft before adding the garlic and on a medium heat, cook until softened for a few miunutes.
- Add about 1-2 cups of boiling water to the pot and then add the rest of the ingredients (minus the purée).
- Allow to cook for approximately 20 minutes with the lid on and stirring occasionally before adding the purée and allowing to cook down for a further 5 minutes.
- Add salt and pepper to taste, if necessary, and serve.
- For a really smooth soup, you can blend after adding the pumpkin purée then return to the hob for a few minutes before serving.