Pumpkin & Coconut Soup Recipe

Pumpkin & Coconut Soup with Macadamia Pesto
(Serves 4)

Halloween pumpkinIngredients:

  • 1tbsp olive oil
  • 1 onion, finely chopped
  • Salt & black pepper
  • 3 garlic cloves, finely chopped
  • 3cm piece of fresh ginger, grated
  • 700g pumpkin or butternut squash, weighed when peeled and seeded and cut into 1cm cubes
  • 1tsp ground cumin
  • 400ml tin of coconut milk (shake well before opening)
  • 600ml hot chicken or vegetable stock

For the Pesto:

  • 12 large basil leaves
  • 1tbsp olive oil
  • 30g roasted salted macadamia nuts
  • 2tsp lemon juice

Method:

Our favourite soup recipesPut the oil in a large saucepan (with a lid) over a medium heat. When it’s hot, add the onion with a good pinch each of salt and pepper and cook, stirring often, until softened, about 5 minutes. Stir in the garlic and ginger and cook until fragrant, 1 minute. Add the pumpkin, stir well, put on the lid and cook for 5 minutes to release its juices.

Stir in the cumin and cook until aromatic, 1 minute. Pour in the coconut milk and stock. Bring to the boil, adjust the heat to steady simmer and cook until the pumpkin is completely soft, about 20 minutes.

Make the pesto. Work basil, oil, nuts and lemon to a coarse paste, either by pounding in a mortar and pestle or whizzing in a food processor.

Whizz the soup until smooth, either in a food processor or using a hand blender. This the hot stock or water as needed and adjust the seasoning. Heat through until piping hot (but not boiling), ladle into warmed bowls, drop in a dollop of pesto into each soup and serve at once.

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