Autumn/ Glutenfree/ Main/ Soup/ Vegan

The Best Pumpkin Soup Of All Time!

Over the pass couple of weeks you can’t help but notice aΒ change in the air – Autumn is on it’s way! teasing us with nippy morning air that is fresh, but not biting (yet). Glorious sunshine, followed by thundering rain! and longing for hot meals instead of smoothies and salad. Yes, we all know it’s coming! and I for one am happy for its arrival. I am a contradicted soul, for I love the colors of Fall, and the comfort of layering up (scarves are my thing) without looking silly Β – but, boy do I hate the cold! It’s true, I do not like cold weather but love pretty much all the things it symbolizes.

Like cozy fire places, cups of tea and cat cuddling, reading curled up with a warm blanket, soup, soup, and more soup. Changing over the wardrobe to the comfortable, garments that promise to hide a multitude of foodie indulgence. Knitting or crocheting in front of the goggle box, having the pictures and voices wash over you without fully taking any of it in (that’s how I watch tv – any way, I am forever asking – ‘what just happened?! much to the annoyance of my partner’).

Whilst I could go on about my love for Fall, I will stop here as I fear you are probably wondering where’s the dang recipe woman?!!

Fear not it is right here!

Coconut and Pumpkin Soup

Print Recipe
Serves: 4 Cooking Time: 1 hour

Ingredients

  • 1 large pumpkin, washed and pat dry
  • 1 large yellow sweet potato, peeled and chopped in cubes
  • 1/2 large red onion, peeled and sliced
  • 1 tablespoon coconut oil
  • 2 tablespoons, green curry paste
  • 1 glove garlic, roughly chopped
  • 2 teaspoons grated ginger
  • 1/2 tin coconut milk
  • 300 - 400mls vegetable stock
  • salt and pepper to taste

Instructions

1

Preheat oven 180 degrees

2

Using a sharp knife cut the top off the pumpkin, leaving enough to for a lid. Scrap out the seeds [and save for roasting or planting]

3

Take one tablespoon of the curry paste and smear it inside the de-seeded pumpkin

4

Wrap the pumpkin and lid in baking parchment paper and bake in the preheated oven for 30 - 40 minutes

5

Whilst the pumpkin is baking, prep the soup

6

In a clean saucepan, heat the oil on medium setting, add the onion, garlic and curry paste - stir to prevent sticking

7

Once the onions are soft, add the potato cubes, and stock cook till soft - set aside

8

After 30 minutes check to see if the pumpkin flesh is soft, if it isn't put back in the oven for another 10 minutes

9

When the flesh is easy to scoop out of the pumpkin, gently remove some of the flesh

10

Add the pumpkin flesh, and coconut milk to the cooked potato mixture

11

Transfer to a blender and blend till smooth

12

Pour the mixture back into the pumpkin husk and return to the oven for 10 -15 minutes to reheat before serving

Notes

#Top Tip: Make sure you keep the pumpkin as a bowl for serving your soup out of, the skin can also be eaten after all the soup is gone!

 

Don’t think I’ve forgotten THE LOWDOWN, it’s here…

 

 

Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!

***Disclaimer: Any of the information within this blog post and others on this site is for information and educational purposes only and is NOT intended to be taken as diagnosis, treatment, cure or to prevent any disease. Any reader concerned about his or her health is advised to seek medical advice from their GP or relevant medical professional***

“Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!”

***Disclaimer: Any of the information within this blog post and others on this site is for information and educational purposes only and is NOT intended to be taken as diagnosis, treatment, cure or to prevent any disease. Any reader concerned about his or her health is advised to seek medical advice from their GP or relevant medical professional***

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