I made this delicious Pumpkin Soup recipe last night, possibly the best one yet. I got the original recipe from Grown Ups website but changed it up a bit by using cocnut milk instead of normal milk and cooking with coconut oil instead of vegetable oil. I also took out the honey cos I prefer my pumpkin soup to be more savoury than sweet. Oh and I swapped cinnamon for curry powder! So I changed quite a bit of it.
I also added a dollop of Raglan Coconut Yoghurt at the end, which finished it off so well! So good!!
Here’s the original, and here’s my version:
- 800g pumpkin, with skin and seeds removed, chopped into chunks
- 1 medium/large orange kumara, peeled and chopped into chunks
- 2 carrots, peeled and chopped
- 2 tbsp. coconut oil
- 1 litre chicken stock
- 1 cup coconut milk
- 2 tsp curry powder
- 2 tsp ginger
- 1 tsp garlic
- 4 tbsp soy sauce
Melt the oil and add curry and ginger: swirl for a minute until it becomes fragrant. Add the vegetables and stir for a few minutes to coat them in the curry and ginger.
Add the stock, coconut milk and stir. Season with salt and pepper. Allow to simmer until the vegetables are soft and tender. Add soy sauce, puree with a stick blender or similar.
Pour into a bowl and stir in a few dollops of Raglan Coconut Yoghurt, works so well in this soup! I also added some chives to garnish.