Spiced Pumpkin + Coconut Soup
One of my favourite recipes has to be a spiced squash soup, and so I've put a twist on it this Halloween to use up your leftover pumpkin! Pumpkin on its own can be a little bland, so this recipe is 50/50 pumpkin and sweet potato to give it a little extra depth of flavour.
Try adding more heat, more fresh herbs, more garlic - tweak to suit you personal tastes! On my weekly A La Carte menus, this gets a garnish of toasted mixed seeds.
Spiced Pumpkin and Coconut Soup
Here's my spiced pumpkin soup recipe, the perfect way to use up your left over pumpkin this Halloween! I've used Vita Coco Coconut Milk to add some plant-based creaminess! It's a really light way to add some depth and richness to this comforting soup.
250g pumpkin, diced
250g sweet potatoes
100g red lentils
1 tbsp Vita Coco Coconut Oil
1 celery stick
chopped 2 garlic cloves, minced
2 leeks, sliced
1 1/2 inch piece of root ginger, minced
2 carrots, diced
500ml vegetable stock
1 bay leaf
400g Coconut Milk
1 tbsp cumin
1 tsp turmeric
10g fresh coriander
Big pinch of salt
Start by heating the coconut oil and adding the bay leaf.
Next, begin sautéing the leeks, carrots, celery and ginger in a pan with the coconut oil.
Add the garlic and stir together until everything begins to soften. Take care not to have the pan too hot so that the vegetables don't burn.
Add the sweet potato + pumpkin, followed by the spices and stir altogether.
Stir well for 5-10 minutes and then add the lentils.
Pour over the vegetable stock. Cover with a lid and allow to simmer for 20-25 minutes.
Remove the lid, stir well and simmer for a further 5 minutes.
Add the coconut milk and fresh coriander and blend with a stick blender to your desired consistency. If you like a thinner soup add a little more coconut milk.
Taste and season with salt and pepper as required.
Serve, and store any leftovers in an airtight container for up to three days. This soup also freezes really well, for up to one month!