June is cold. The dark arrives early. And some nights, only a bowl of something silky and warm will do.
This soup is that something.
Roasted pumpkin brings natural sweetness. Coconut milk adds creaminess without dairy. A hint of ginger and spice keeps it interesting. It's simple, cheap, and tastes like you tried harder than you actually did.
Category
dinner
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Author:
Munch Cupboard
June is cold. The dark arrives early. And some nights, only a bowl of something silky and warm will do.This soup is that something.Roasted pumpkin brings natural sweetness. Coconut milk adds creaminess without dairy. A hint of ginger and spice kee...
Ingredients
1 small pumpkin (about 1kg), peeled and cubed
1 onion, roughly chopped
2 cloves garlic, left whole
2 tbsp olive oil
1 tsp ground ginger or 1cm fresh, grated
1 tsp cumin or curry powder (optional)
1 can (400ml) coconut milk
2 cups vegetable stock (from a carton or powder)
Salt and pepper to taste
Toasted pumpkin seeds
Extra coconut milk swirl
Fresh coriander or parsley
Optional
Directions
Preheat oven to 200°C (400°F).
Roast the veg. Place pumpkin, onion, and garlic on a baking tray. Drizzle with olive oil and sprinkle with salt, pepper, ginger, and cumin if using. Toss to coat. Roast for 20-25 minutes until pumpkin is tender and lightly caramelised.
Blend. Transfer roasted vegetables to a blender. Add coconut milk and vegetable stock. Blend until completely smooth. (Do this in batches if your blender is small.)
Heat and adjust. Pour into a pot over medium heat. Stir and warm through for 3-5 minutes. Taste. Add more salt, pepper, or a squeeze of lemon if needed.
Serve. Ladle into bowls. Swirl with extra coconut milk. Sprinkle with pumpkin seeds or herbs if you have them.
Eat immediately. Preferably in warm socks.
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