Lately, it’s been absolutely freezing where I live. In fact, apparently it has been the coldest winter in the last 20 years! It makes it sooo hard to get out of bed in the morning and go to uni or work. Some days I just want to snuggle up under the blankets, sip tea and blog all day, I guess we can’t have everything :(
One thing that would get me out of bed though is this soup. It is absolutely perfect for those freezing winter days. It is warm, hearty and full of exotic flavours that will remind you of the tropics. I got the inspiration for this in an episode of Better Homes and Gardens. I thought it was an excellent idea and a perfect twist on a classic pumpkin soup. I changed the ingredients up a bit to make it vegan of course, so it’s slightly different. But what I loved about this recipe was the use of coconut water instead of traditional stock. I think it really gives it a nice kick and a lovely, fresh sweetness to it. Such a good idea and I would not have thought of it myself!
I’ve made this soup a few times, the first time it was so hot, like unbearably spicy, so much so that we had to chuck it out. I kinda slipped with the chillies, not realising how hot it would be, oopsie. But the second time I got it right, and it tasted great. So, if you need to reduce the amount of chilli in this recipe, please do so, because it is quite spicy!
The original recipe for this soup was extremely high in fat, it had lots of oil and a lot more coconut in it. I have reduced that by eliminating the oils, but still maintaining the flavour of the soup. This soup is very healthy for you, its loaded with vitamins and minerals, in particular Vitamin A and Beta Carotene from the pumpkin. It also contains essential electrolytes such as potassium, magnesium and chloride from the coconut water. It loaded with fibre and it contains essential fatty acids from the coconuts.
- ½ large Kent pumpkin (2.5kg), cut in half, deseeded
- 2 red Onions, peeled and cut into large chunks
- 4 cloves Garlic, finely sliced
- 1 small Chilly, finely sliced
- 2 Heaped tsp Thai green curry paste
- 2 tbsp Soy Sauce
- 1 litre coconut water
- 1½ tbsp grated palm sugar or coconut sugar
- 1 lime, juiced
- ½ bunch coriander, to serve
- 2-3 Tbs coconut cream, to serve
- Preheat your oven to 160C fan-forced or 180C conventional.
- Chop pumpkin into large chunks and the red onions into quarters, place on a large tray lined with baking paper. (Place onions on separate tray) Season with pepper if desired and roast for 35 minutes for the pumpkin and about 15 minutes for the onions (or until cooked) Note: You can add coconut oil if desired to the pumpkin while roasting.
- In a large saucepan, add roasted onions, garlic and chilli and cook for two minutes, stirring. Add the curry paste and cook for a further minute. Add roasted pumpkin, soy sauce, coconut water, water and sugar, bring to the simmer and cook for about 25 minutes. Add water if required
- Add the lime juice and puree with a stick blender. Adjust the seasoning to taste, if needed. Serve with a drizzle of coconut cream and coriander.