Autumn PumpkinĀ Soup

October 11, 2016
2 Ratings
Photo by Madeleine Shaw
  • Makes 6
Author Notes

This Autumn Pumpkin Soup is the perfect warming meal to take to work in colder weather. —Madeleine Shaw

What You'll Need
  • Soup
  • 2 tablespoons coconut oil or butter
  • 500 grams pumpkin, peeled and deseeded
  • 4 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon coriander powder
  • 2 teaspoons cumin powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 500 milliliters fresh veggie or chicken stock
  • 400 milliliters coconut milk
  • Cinnamon Toasted Coconut Flakes
  • 1 teaspoon coconut oil
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • 3 tablespoons coconut flakes
  1. Chop the pumpkin into bitesize chunks.
  2. Heat the oil in a large pot until it has melted, add the shallots and cook for 5 minutes with a pinch of salt until golden. Add the garlic and stir for 30 seconds then add the dried spices and 2 tbsp of the stock, stir well for 30 seconds until fragrant, then add the pumpkin and a big pinch of salt. Stir for a minute, coating the pumpkin in the spices then add the rest of the stock and coconut milk plus another pinch of salt. Bring to a boil then reduce to a simmer, simmer for 40 minutes until the pumpkin is cooked through then puree until smooth.
  3. To make the toasted coconut flakes, in a small pan heat the coconut oil then add the maple syrup and cinnamon, stir well the pour in the coconut flakes and coat them in the spiced syrup, cook for 5 minutes until golden then leave to the side to cool.
  4. Plate the hot soup with the cool and crunchy toasted coconut flakes on top.

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1 Review

Douglas B. January 18, 2017
Lovely soup I added baked bacon because i had some and felt the greasiness would add another yummy layer