Roast Pumpkin & Coconut Soup

Roasted-Pumpkin-Coconut-Soup

I think there is a lot of truth in the saying "There is nothing like a warm soup on a cold day". After a lovely extended Autumn, we've finally started getting our share of wintery weather - so soup is starting to pop-up on the menu.

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

This Roast Pumpkin & Coconut Soup is my modern take on a classic soup - the coconut elements adds some smoothness (which might have traditionally have been achieved through addition of dairy product) whilst ensuring that the recipe remains suitable for a wider range of eating-plans, or those with intolerances.

And in case you were wondering - this one was pretty well received with the kids - I think the coconut sugar might have sweetened the deal!

What is your go-to winter-warmer dish? Our favourites are my Chicken and Vegetable Soup and my Osso Bucco.

Ness xo

roast-pumpkin-coconut-soup

Roast Pumpkin & Coconut Soup

Serves 4

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

Method

Pre-heat oven to 180 degrees Celsius.

Place pumpkin into a lined baking dish with 1 tablespoon coconut oil and cook for 1 hour. Set aside. 

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.

Either add to a blender or use a stick blender and blend until pureed. Note:

Please be careful when blending hot liquids


Vanessa-Vickery-Bio

Ness is a qualified nutritionist, a life & wellness coach in-training, and a mother of two gorgeous and extremely energetic toddlers. She has created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible and attractive products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on Facebook, Instagram, Twitter & Pinterest.

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