Roast Pumpkin and Coconut Soup

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Roast Pumpkin and Coconut Soup is at the top of the healthy soup list. It is fairly straightforward soup to make and it is surprisingly filling for a soup with relatively few ingredients. Plus this version is suitable for paleo and vegan lifestyles. 

Roast Pumpkin & Coconut Soup has to be to at the top of the healthy soup list - it's fairly straightforward, and surprisingly filling for a soup with relatively few ingredients.

I think there is a lot of truth in the saying “There is nothing like a warm soup on a cold day”.

My roast pumpkin and coconut soup is my modern take on a classic soup and is perfect for the colder months. 

The coconut cream adds some smoothness that sour cream would have traditionally provided. But my version ensures that the recipe remains suitable for anyone who is lactose intolerant or who follows a vegan or paleo lifestyle. 

Roast Pumpkin & Coconut Soup has to be to at the top of the healthy soup list - it's fairly straightforward, and surprisingly filling for a soup with relatively few ingredients.

What are your go-to winter-warmer dishes? 

My favourites are my red lentil & quinoa soup, slow cooker butter chicken and my slow cooker osso bucco.

Ness xo

 

Yield: Serves 4

Roast Pumpkin & Coconut Soup

Roast Pumpkin & Coconut Soup has to be to at the top of the healthy soup list - it's fairly straightforward, and surprisingly filling for a soup with relatively few ingredients.

Roast Pumpkin & Coconut Soup has to be to at the top of the healthy soup list - it's fairly straightforward, and surprisingly filling for a soup with relatively few ingredients. Always perfect on a cold winter's day!

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1 kg of peeled pumpkin, cut into small pieces (I love Kent pumpkin)
  • 3 tablespoons coconut oil
  • 1 large onion, chopped finely
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 500ml vegetable stock (organic, natural or home made preferably)
  • 1 x 400m can coconut milk
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon sea salt

Instructions

  1. Pre-heat oven to 180 degrees Celsius.
  2. Place pumpkin into a lined baking dish with 1 tablespoon coconut oil and cook for 1 hour. Set aside.
  3. Heat 2 tablespoons coconut oil in a large saucepan on moderate heat and add onion and cook until onion is soft (approx 5 minutes). Add garlic and ginger and cook for an 1 minute. Add pumpkin, stock, coconut milk, coconut sugar and sea salt and stir to combine. Bring to the boil and then simmer for 20 minutes.
  4. Either add to a blender or use a stick blender and blend until pureed

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 372Total Fat: 32gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 633mgCarbohydrates: 23gFiber: 3gSugar: 10gProtein: 5g

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© Vanessa Vickery

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