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Makes
6
Author Notes
This Autumn Pumpkin Soup is the perfect warming meal to take to work in colder weather. —Madeleine Shaw
Ingredients
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Soup
2 tablespoons
coconut oil or butter
500 grams
pumpkin, peeled and deseeded
4
shallots, finely chopped
2
garlic cloves, crushed
1 teaspoon
coriander powder
2 teaspoons
cumin powder
1/2 teaspoon
turmeric
1/2 teaspoon
cayenne
500 milliliters
fresh veggie or chicken stock
400 milliliters
coconut milk-
Cinnamon Toasted Coconut Flakes
1 teaspoon
coconut oil
1 tablespoon
maple syrup
1 teaspoon
cinnamon
3 tablespoons
coconut flakes
Directions
- Chop the pumpkin into bitesize chunks.
- Heat the oil in a large pot until it has melted, add the shallots and cook for 5 minutes with a pinch of salt until golden. Add the garlic and stir for 30 seconds then add the dried spices and 2 tbsp of the stock, stir well for 30 seconds until fragrant, then add the pumpkin and a big pinch of salt. Stir for a minute, coating the pumpkin in the spices then add the rest of the stock and coconut milk plus another pinch of salt. Bring to a boil then reduce to a simmer, simmer for 40 minutes until the pumpkin is cooked through then puree until smooth.
- To make the toasted coconut flakes, in a small pan heat the coconut oil then add the maple syrup and cinnamon, stir well the pour in the coconut flakes and coat them in the spiced syrup, cook for 5 minutes until golden then leave to the side to cool.
- Plate the hot soup with the cool and crunchy toasted coconut flakes on top.
Photo by Madeleine Shaw Makes 6 Author Notes This Autumn Pumpkin Soup is the perfect warming meal to take to work in colder weather. —Madeleine Shaw Ingredients Soup 2 tablespoons coconut oil or butter 500 grams pumpkin, peeled and deseeded 4 shallots, finely chopped 2 garlic cloves, crushed 1 teaspoon coriander powder 2 teaspoons cumin powder 1/2 teaspoon turmeric 1/2 teaspoon cayenne 500 milliliters fresh veggie or chicken stock 400 milliliters coconut milk Cinnamon Toasted Coconut Flakes 1 teaspoon coconut oil 1 tablespoon maple syrup 1 teaspoon cinnamon 3 tablespoons coconut flakes Directions Chop the pumpkin into bitesize chunks. Heat the oil in a large pot until it has melted, add the shallots and cook for 5 minutes with a pinch of salt until golden. Add the garlic and stir for 30 seconds then add the dried spices and 2 tbsp of the stock, stir well for 30 seconds until fragrant, then add the pumpkin and a big pinch of salt. Stir for a minute, coating the pumpkin in the spices then add the rest of the stock and coconut milk plus another pinch of salt. Bring to a boil then reduce to a simmer, simmer for 40 minutes until the pumpkin is cooked through then puree until smooth. To make the toasted coconut flakes, in a small pan heat the coconut oil then add the maple syrup and cinnamon, stir well the pour in the coconut flakes and coat them in the spiced syrup, cook for 5 minutes until golden then leave to the side to cool. Plate the hot soup with the cool and crunchy toasted coconut flakes on top.
Autumn Pumpkin Soup
