When I think of autumn, I think of trees changing colour of their leaves from green to orange and red. I think about the weather getting colder and finding those sweaters again in my wardrobe closet. I think about cosy and warming food and this includes pumpkin recipes. My pumpkin soup fits perfectly with this autumn mood.
When cooking this soup first roast the pumpkin to get that intense pumpkin flavour. Then mix it with coconut milk and other ingredients to get that creamy taste. Gently heat it over the stove and your perfect autumn appetiser is ready.
Top this soup with thick coconut yoghurt and roasted pumpkin seeds. They pair wonderfully with the warm pumpkin soup.
Roasted Pumpkin Soup (V, GF)
- 500 g pumpkin (hokkaido, red kuri squash) deseeded and cubed with skin on
- 7.5 ml (1/2 tbsp) coconut oil melted
- 400 ml (1 2/3 cups) water
- 30 ml (2 tbsp) full fat coconut milk cream and water
- heaped 1/3 tsp salt or to taste
- a pinch of ground black pepper
- coconut yoghurt
- roasted pumpkin seeds
- Roast pumpkin seeds for the topping at 180 °C for 8 min.
- After desseding pumpkin, chop it into bite-sized pieces. Put them into a bowl and drizzle coconut oil over them. Mix well.
- Arrange pumpkin pieces on a baking plate lined with baking paper. Bake at 200 °C for 20 min.
- Transfer baked pumpkin into a blender along with other ingredients for the soup. Mix well.
- Transfer the soup to a pot and heat it over medium heat.
- Divide between 2 bowls. For decoration drizzle coconut yoghurt and sprinkle roasted pumpkin seeds on top.