Spiced pumpkin and coconut soup

Serves:

Serves 8

Ingredients

• 1 tbsp olive oil
• 1 brown onion, diced
• 2 medium carrots, diced
• 2 sticks celery, diced
• 2 cloves garlic, crushed
• 2cm piece ginger, grated
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp ground turmeric
• 1kg pumpkin, peeled and chopped
• 4 cups (1L) chicken or vegetable stock
• 1 tin (400ml) coconut cream
• 1/2 cup shredded coconut
• coriander, to serve

Method

Heat oil in a large saucepan over medium heat. Cook onion, carrots and celery for 4 minutes, stirring often. Add garlic, ginger and spices and cook for a further minute. Add pumpkin, stirring well. Add stock, increase heat and bring to the boil. Reduce heat and simmer for 1 hour until pumpkin is very soft.

Blend or blitz to form a smooth soup. Return to saucepan and warm over a gentle heat.

Open tin of coconut cream and spoon the solid cream off the top, reserving it. Pour remaining liquid into soup and combine well.

Meanwhile, heat a small non-stick frypan over medium heat. Add shredded coconut and cook, shaking pan, until golden. Set aside.

Serve soup topped with a spoonful of reserved coconut cream, a sprinkling of toasted coconut and coriander leaves.

Find related soup recipes

• Chicken noodle soup
• Curried lentil soup
• Thai pumpkin soup recipe
• Curtis Stone's chorizo and chick pea soup
• Katie's chicken soup recipe
• Pick-me-up spicy lentil soup
• Pumpkin and cumin soup recipe
• Pumpkin soup
• Red lentil and pumpkin soup recipe

Serving Suggestions

Note

• Remember not to shake coconut cream before opening it. You want the cream and liquid to remain separate.
• Any type of pumpkin is suitable. I used jap but butternut would be delicious as well.
• This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.