36min 4 ppl
Pumpkin Soup with Coconut Cream
70 minutes
4 people
Hardover 60 min or 12+ steps
70 min · 9 steps
Hard: over 60 min or 12+ steps
380 kcalper person
Protein 5g
Carbs 32g
Fats 27g
About this dish
Roasting the pumpkin rather than boiling it concentrates its natural sugars and drives off excess water, giving this vegan soup a depth that steamed versions never achieve, finished with coconut cream and a bloom of whole spices in hot oil for a fragrant, restaurant-quality result.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Pumpkin or butternut squashpeeled, seeded, cut into 4cm chunks1.4 kg
- Large white onionroughly chopped1 large
- Garlic clovesroughly chopped4 cloves
- Fresh Gingerpeeled, roughly chopped25 g
- Fresh lime juice1 tbsp
- Small red chillithinly sliced1 chilli
- Fresh coriander leavesto serve1 small handful
Tins & Jars
- Vegetable stockhot800 ml
- Full-fat coconut creamdivided — 300ml for the soup, 100ml to serve400 ml
Dried Goods
- Toasted pumpkin seedsto serve1 tbsp
Spices & Seasonings
- Flaky sea saltplus more to taste1 tsp
- Ground Cumin1 tsp
- Ground Coriander0.5 tsp
- White pepper0.25 tsp
- Ground nutmeg0.25 tsp
- Cumin Seeds0.5 tsp
- Coriander Seedslightly crushed0.5 tsp
Oils & Condiments
- Olive oildivided3 tbsp
- Coconut oil1 tsp
Utensils
- High-powered blender
- Large heavy-bottomed pot
Method
1
Preheat the oven to 210°C (190°C fan). Toss the pumpkin chunks with 2 tablespoons of the olive oil and the flaky salt on a large baking tray, spreading them in a single layer without crowding. Roast for 40–45 minutes, turning once halfway, until the edges are deeply caramelised and a knife meets no resistance — do not pull them early; the colour is where the flavour lives.
Approx. 43 minutes
2
While the pumpkin is in its final 15 minutes, heat the remaining 1 tablespoon of olive oil in a large heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, for 10–12 minutes until completely softened and golden at the edges.
Approx. 11 minutes
3
Add the garlic and fresh ginger to the pot and cook, stirring constantly, for 2 minutes until fragrant and just beginning to colour.
Approx. 2 minutes
4
Add the ground cumin, ground coriander, white pepper and nutmeg, stirring for 60 seconds until the spices are toasted and clinging to the onion mixture.
Approx. 1 minute
5
Add the roasted pumpkin to the pot, pour in the hot vegetable stock and 300ml of the coconut cream, and stir to combine. Bring to a gentle simmer over medium heat and cook for 5 minutes to let the flavours meld.
Approx. 5 minutes
6
Remove the pot from the heat. Using a high-powered blender (working in batches if necessary), blitz the soup for a full 90 seconds per batch until completely smooth and silky — a stick blender will work but won't achieve the same velvety texture.
Approx. 3 minutes
7
Return the blended soup to the pot over low heat. Stir in the lime juice, taste carefully and adjust salt. If the soup is thicker than you like, loosen with a splash of hot stock.
Approx. 2 minutes
8
Heat the coconut oil in a small frying pan over medium-high heat until shimmering. Add the cumin seeds, crushed coriander seeds and sliced chilli and cook for 45–60 seconds until the seeds are popping and deeply fragrant — watch carefully as they go from perfect to burnt quickly.
Approx. 1 minute
9
Ladle the soup into warmed bowls, drizzle each with a spoonful of the reserved coconut cream, spoon over the spiced chilli oil, and scatter with fresh coriander leaves and toasted pumpkin seeds.
Approx. 2 minutes
