Quick

Smashed pumpkin, coconut and chilli soup

Name: Pumpkin, coconut and chilli soup recipe
Ingredients: 60g coconut oil; 5cm piece (25g) ginger, finely grated; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 1 tsp smoked paprika; 1 small (about 1.2kg) butternut pumpkin, peeled, roughly chopped; 1 stick cinnamon; 1 cup (250ml) coconut cream, plus extra to serve; 1.2L vegetable or chicken stock; Chopped roasted peanuts, to serve; Chilli oil, to serve; Coriander leaves, to serve

1 rating

Jump to recipe

Put down the stick blender – this smashed pumpkin soup bids farewell to pureeing, with extra crunch from roasted peanuts and punch from some chilli oil.

60g coconut oil
5cm piece (25g) ginger, finely grated
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tsp smoked paprika
1 small (about 1.2kg) butternut pumpkin, peeled, roughly chopped
1 stick cinnamon
1 cup (250ml) coconut cream, plus extra to serve
1.2L vegetable or chicken stock
Chopped roasted peanuts, to serve
Chilli oil, to serve
Coriander leaves, to serve

Method

1.

Place coconut oil in a large saucepan over medium heat. Add ginger, onion and garlic and cook, stirring occasionally, for 5-6 minutes until translucent. Add paprika, pumpkin and cinnamon. Season with salt flakes, then add coconut cream and stock. Simmer for 45-50 minutes until pumpkin is soft. Season to taste. Roughly crush pumpkin with a wooden spoon (no need to blend, it should be the texture of smashed pumpkin – not totally smooth.) Stir through freshly ground black pepper.
2.

Divide soup among bowls. Top with peanuts, chilli oil, coriander and extra coconut cream, to serve.

Review 1