Warming pumpkin, coconut and ginger soup
Last week, I spotted the first pumpkin of the season, which made me remember a dish from years past. It is similar to the sweet potato soup I made recently, but more nuanced and warming. It’s perfect for the current onset of autumn that makes your insides shiver!
Top tip: If you’re having guests, make this a day in advance. The spices infuse overnight and it tastes even better the next day!
Prep time: around 45 minutes. Serves 4-6 people
- 1 butternut squash / small pumpkin / half a large pumpkin, prepared as per instructions below
- 3 carrots, peeled and chopped into large rounds
- 1 medium-sized potato, peeled and chopped into large pieces
- 1 onion, peeled and chopped into small pieces
- 8 cloves of garlic, peeled
- 4 inches of ginger, peeled and cut into small pieces (add more if you have more – the ginger is what provides that warming feeling!)
- 3-4 tbsp butter (one knob)
- 750 ml vegetable stock
- 1 can of coconut milk (200ml)
Spices: (these are my measurements, but add them according to your personal preference)
- 3 tsp ground cumin
- 3 tsp ground coriander
- 1/2 tsp chili powder
- 3 tsp smoked paprika
- 2 tsp garlic salt
- 4-5 tbsp soy sauce
- Lots of black pepper
- A few strands of saffron (if you have it)
Garnish:
- Sour cream / creme fraiche
- Fresh coriander
- Roasted squash seeds
1) Prepare the vegetables: Wash the butternut squash, slice off the top and then cut it in half (best to use a very large knife). Scoop out the seeds and keep aside. Then cut the rest of the squash into large cubes (no need to peel as it will be boiled). Peel and cut the carrots, potato, onion, garlic, and ginger.
3) If using, spread the squash seeds onto a baking tray, sprinkle with olive oil and salt, and roast for 5-10 minutes. Keep aside for garnishing.
2) Melt the butter in a large, deep saucepan and fry the onion, garlic and ginger for a few minutes. Then add the potato, carrots and squash.
Onions, garlic, and ginger
3) Fry everything until the squash turns golden (almost the same colour as the carrots), for about 15-20 minutes
4) Pour in the stock and coconut milk. Cover and let simmer until everything is soft (around 20-25 minutes)
5) Add all the spices (garlic salt, cumin, coriander, chili, paprika, soy sauce, pepper, and saffron).
6) Blend the soup in batches and pour into a large bowl as you go if using a standing blender (I use the Philips Avance Collection Blender). Or if using a stick blender, simply blend in the pot! Taste the soup and add spices to taste (e.g. if you like it spicy, add more chili)
7) Serve with a bit of paprika, fresh coriander and dollop of sour cream on top, plus some toasted squash seeds and crusty bread
8) Enjoy that warming feeling from the inside out!
This looks unreal! x
Yet so very real! I had some leftovers for lunch just now. It’s surprisingly easy, just needs a bit of force to cut the squash, patience in boiling and a good blender 🙂
I made something remarkably similar on Saturday. Only, I had some potato, celery & apple that needed using or tossing, so they were part of the base. I also had lots of fresh chilies, so I added one small one to the initial braise & discarded it b4 pureeing. Unfortunately, I did not have coconut milk–an inspired idea! I did, however, have 1/2 & 1/2, so I finished the soup with that. I also had a bunch of fresh basil that needed using, so right at the end I scissored some in & garnished the plates with a sprig of that, a dollop of yogurt & a pinch of fresh garam masala. I also gave my fresh grated coconut a good hard look at that point, but decided against it. After reading yr recipe tho’, maybe ill try that (a tad toasted?) on my luncheon leftovers. I served it alongside a recipe for southern US cornbread, which I’ve discovered is much improved by the addition of 1cu 1/2 & 1/2 (or whole or clotted cream) directly into the center of the batter, after it’s been poured into yr baking vessel. Some magic baking alchemy turns the middle of the cornbread a tad custard-like, with an improved crumb right out to the edge. With yr recipe in mind, I might try a coconut milk there instead next time & flecks of green chili to undercut any residual cloying sweetness. Btw, I got the idea for the cornbread from a Seattle blogger who now enjoys lots of attention in the US & abroad. Her food/life blog is Orangette & her wonderful recent book is called: A Homemade Life. You’d like. And now, I think I’ll go see about lunch!
Wow, so many amazing suggestions, thanks Fridachachi! 🙂 I’ve never tried cornbread before (have very little experience with it) but maybe this Thanksgiving? 🙂
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