Spicy pumpkin soup with ginger and coconut

spicy pumpkin soup with ginger and coconut

Winter is the perfect season for a hot, steamy soup waiting for you for lunch or dinner – either at home or in a thermos container at uni. Some universities even offer microwaves for students to heat their packed lunch! This soup is one of my favourites, it has the perfect combination of spicy curry, slightly sweet coconut and hot ginger to really warm you from the inside. It freezes really well and also keeps fresh for a couple of days in the fridge, so I always make one big batch and feast on it for several days. This recipe makes about 4 servings – though you can of course downsize or upsize it to your liking.

You need:

  • 1 small pumpkin (I use hokkaido since you don’t have to peel it)
  • 2 medium sized carrots
  • 1 big potatoe
  • 1 small onion
  • 1 piece of ginger, about the size of a walnut, finely chopped
  • 2 tablespoons of coconut flakes
  • 1 jalapeño pepper, finely chopped
  • 1 teaspoon (or more to taste) curry powder
  • 1 pinch garam masala
  • about 700 ml hot vegetable stock (depends on how thick and creamy you want the soup to be)
  • vegetable oil
  • salt

Peel the vegetables and cut everything in small dices. Wash the pumpkin (or peel it as well), remove the seeds and cut into bite-sized peaces. Heat some vegetable oil in a big pot and gently roast the onion for a couple of minutes, then add potatoes, carrots and coconut. Stir well, and after three minutes add pumpkin, ginger and jalapeño pepper. Deglaze with the hot stock and bring to a boil. Gently stir in the spices and leave to simmer for about 15 minutes or until the vegetables are soft. Take the pot from the heat and blend the soup until creamy. Season to taste with salt and curry. Enjoy!

Note: I always like my soups really thick and creamy, if you’re not a fan of this, try adding more stock or leave out the potatoe.

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