Pumpkin and Coconut Soup

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Ingredients

  • 1 medium pumpkin (1.5 kg), peeled and chopped
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground nutmeg
  • 1 liter vegetable or chicken stock
  • 1 cup coconut milk or heavy cream
  • Salt and pepper to taste
  • Fresh parsley or chives, for garnish
  • Crusty bread, for serving

Method

  1. Bake Pumpkin: Preheat oven to 200°C (400°F). Toss pumpkin with 1 tbsp olive oil, salt, and pepper. Bake for 30-35 minutes until tender.
  2. Sauté Aromatics: Heat 1 tbsp olive oil in a pot. Cook onion until soft. Add garlic, thyme, rosemary, cumin, coriander, and nutmeg. Cook for 2-3 minutes.
  3. Simmer: Add roasted pumpkin and stock. Bring to a boil, then simmer for 15-20 minutes.
  4. Blend: Blend the soup until smooth. Stir in coconut milk or cream. Adjust seasoning.
  5. Serve: Use baked slices of Pumpkin and Garnish with parsley or chives. Serve with crusty bread.