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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!

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.

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 are your go-to winter-warmer dishes? Our favourites are my red lentil & quinoa soup, slow cooker butter chicken and my slow cooker osso bucco.

Ness xo

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Roast Pumpkin & Coconut Soup

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Yield: Serves 4

Description

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!

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

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