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Roast Pumpkin, Coconut and Chilli Soup

A comforting soup, perfect for the colder months.

60 6
Roast Pumpkin, Coconut and Chilli Soup | DonalSkehan.com, A comforting soup, perfect for the colder months.

light-meals

Roast Pumpkin, Coconut and Chilli Soup

A comforting soup, perfect for the colder months.

60 6
Friday, October 14, 2011

1kg of pumpkin or butternut squash, peeled and chopped into rough chunks

1 tbsp of melted butter

2 tbsp of rapeseed oil

A few sprigs of thyme

2 red onions, roughly chopped

2 tsps of red chilli flakes

1 x 400g tin of coconut milk

1/2 litre of vegetable stock

Sea salt and ground black pepper

 

Colander

Roasting tin

Large pot

Hand blender

 

60 mins
Serves 6

If you haven’t cooked with pumpkin before, this is a wonderful way to start. Choose small pumpkins as they’re easier to tackle in the kitchen.  If you can’t find pumpkins, butternut squash is an ideal substitute.  The addition of coconut milk adds a wonderfully creamy and exotic flavour, but if you don’t want to use it you could just make up the difference with vegetable stock.

Preheat the oven to 220°C/450°F/Gas Mark 8. While you prepare the pumpkin, scrape out the seeds, clean them in a colander with cold water and then dry the in a tea towel. Pop the seeds in a roasting tray tossed with a little melted butter and roast in the oven until toasted. Remove and set aside.

Tumble the pumpkin into a roasting tin with the thyme and toss in a little oil. Season with sea salt and ground black pepper and pop in the oven to roast for 45 minutes or until the edges are slightly charred and tender when pierced with a fork.
In a large pot, heat a drop of oil and fry the onions until they are soft. Stir through the chilli flakes and fry for a further minute. Discard the thyme and add the roast pumpkin to the pot, along with the coconut milk and vegetable stock. Bring to the boil and simmer for 5 minutes.
Using a hand blender, whizz the soup until you have a velvety smooth consistency. You may need to add more stock or boiling water to get the right consistency. Add sea salt and ground black pepper and check the seasoning. Serve the soup in warm bowls with a sprinkle of chilli flakes and toasted pumpkin seeds.
60 mins
Serves 6

Ingredients

1kg of pumpkin or butternut squash, peeled and chopped into rough chunks

1 tbsp of melted butter

2 tbsp of rapeseed oil

A few sprigs of thyme

2 red onions, roughly chopped

2 tsps of red chilli flakes

1 x 400g tin of coconut milk

1/2 litre of vegetable stock

Sea salt and ground black pepper

 

You'll Need

Colander

Roasting tin

Large pot

Hand blender

 

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  • Jillwagner421

    This looks amazing! I can almost smell it. I love that you have a whole section for Autumn Warming recipes – because warm foods are one of my fave things about fall. Planning to make your chicken sweetcorn soup with last night’s roast chicken and also maple apple cake today for my family on my day off. Thanks!!

  • Carolouch

    Done!
    I was wondering what to do with the piece of pumpkin that was in my fridge, the recipe is great, really tasty and the flavors really match.
    Merci!

    • http://www.donalskehan.com/ Donal Skehan

      Woot! Great to hear :)

  • Anonymous

    Looks delicious. Is this freezable?

    • http://www.donalskehan.com/ Donal Skehan

      Haven’t tested but should be fine!

  • Wendy

    Is there a substitute for rapeseed oil? Will olive or rice bran oil be alright, or does the rapeseed oil have a distinct flavor?

    • http://www.donalskehan.com/ Donal Skehan

      Nope you can use any oil you like!

  • http://www.cookalane.fr Maïlys

    this is genuinely delicious!!!

  • Anonymous

    How large is each serving? I need to make 5 quarts.