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Creamy Pumpkin Coconut Soup

Creamy Pumpkin Coconut Soup

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Ingredients

  • 700 g Hokkaido pumpkin deseeded and cut into 2–3 cm pieces
  • 1 medium potato approximately 200 g, peeled and diced
  • 400 ml full-fat coconut milk
  • 150 ml fresh orange juice
  • 500 ml vegetable stock
  • 5 g curry powder
  • 0.5 g chili flakes
  • 10 –15 ml fresh lime juice
  • 5 g salt or to taste
  • 1 –2 g freshly ground black pepper
  • Fresh parsley or coriander/cilantro to serve
  • Coconut milk pumpkin seeds or croutons, optional

Instructions
 

  • Wash and deseed the Hokkaido pumpkin, then cut it into 2–3 cm pieces. Peel and dice the potato.
  • Add the pumpkin, potato, coconut milk, orange juice, vegetable stock, curry powder and chili flakes to a large saucepan.
  • Bring to a boil, reduce the heat, cover and simmer gently for 20–25 minutes, or until the pumpkin and potato are completely tender.
  • Remove from the heat and blend with an immersion blender until completely smooth and creamy.
  • Add 50–150 ml additional vegetable stock or hot water if the soup is thicker than desired.
  • Stir in 10 ml lime juice. Add salt and freshly ground black pepper to taste. Add more lime or chili if desired.
  • Ladle into bowls and garnish with fresh herbs, roasted pumpkin seeds, croutons and a drizzle of coconut milk.