Roasted Pumpkin Coconut Soup

Recipe for a roasted pumpkin coconut soup flavoured with rosemary and ginger

Like I shared with you in my earlier post, I've kicked off a weekly Live Cooking show on Periscope in association with Twitter India. It's called #TwitterTadka. It starts with a poll on Tuesday asking the audience what they would like me to cook for the episode on Wednesday.

Roasted Pumpkin Coconut Soup

Since I'm still reeling under the surplus pumpkin harvest from my kitchen garden, I decided to poll on Pumpkin Recipes.

The options were:

Roasted Pumpkin Soup emerged the winner with 55% votes.

This worked perfectly for me too, given the rainy and cold evenings these days. Pumpkin Soup has just the right amount of substance to pass off as dinner with a thick slice of toasted bread.

For this soup, I wanted to keep the flavours simple, relying on the oven roasted garlic and scent of rosemary infused into the pumpkin while roasting. I also wanted to ensure a beautiful presentation. After all, it was a live broadcast and not just me having a boring bowl of soup in my jammies!

Catch the video of the making of Roasted Pumpkin Soup on my Facebook page here.

The couple of slices of 2 day old bread were promptly put to use. Cubed, tossed in coconut oil and finely minced fresh rosemary, these were baked until crisp while the pumpkin was roasting. [I ALWAYS use the oven to full capacity.] These croutons had an intense rosemary fragrance, tasting quite delectable along with the soup. To prettify any dish, my vote always goes to edible flowers. Having a kitchen garden means I'm never far away from some pretty looking flowers. No garden? Fret not! Adding some fresh green herbs makes all the difference to presentation and aroma of the soup.

No oven? Toss the cubed pumpkin with rosemary and coconut oil and roast in a heavy bottomed pan for 20 minutes until fork tender. Don't add water to the pan, because you'll end up boiling the cubes instead of roasting.

Love Pumpkin? Get lot's more pumpkin recipes here.
Roasted Pumpkin Coconut Soup
Roasted Pumpkin Soup

This recipe makes a hearty meal for 2, or a soup course as a part of a meal for 4.

Recipe for a roasted pumpkin coconut soup flavoured with rosemary and ginger Like I shared with you in my earlier post, I've kicked off a weekly Live Cooking show on Periscope in association with Twitter India. It's called #TwitterTadka. It starts with a poll on Tuesday asking the audience what they...

Roasted Pumpkin Soup

Summary

5150
  • Coursesoups & stews
  • Cuisineglobal vegetarian
  • Yield2 s 2
  • Cooking Time45 minutesPT0H45M
  • Preparation Time10 minutesPT0H10M
  • Total Time55 minutesPT0H55M
  • Passive Time30 minutes

Ingredients

For roasting pumpkin
Pumpkin cubes
400 grams
Garlic (unpeeled)
5 cloves
Coconut oil
2 tsps
Fresh rosemary
3-4 sprigs of
Salt
pinch of
Ground black pepper
1/2 tsp
Coconut oil
2 tsps
Medium onion, finely sliced
1
Piece of ginger, finely sliced
1/2 inch
Water
300 ml
Coconut milk
100 ml
Freshly grated nutmeg
1/2 tsp
Garnishes
Slices whole wheat bread (made into croutons)
2
Coconut milk
2 tbsps
Rosemary
1 sprig
Any edible flowers

Steps

  1. Preheat the oven at 200°C.
  2. Toss the peeled and cubed pumpkin in 2 tsp coconut oil, salt, pepper and rosemary. Arrange in a single layer on a baking tray lined with parchment paper.
  3. Place the whole garlic cloves in a small piece of tin foil. Rub a few drops of oil. Wrap foil tightly over garlic and place in a corner of the same baking tray.
  4. Bake / roast this for 30-40 minutes until pumpkin cubes are tender (ready when a fork passes through the cubes without much resistance).
  5. Meanwhile, heat 2 tsp oil in a pan. Sauté the onion and ginger slices with a pinch of salt, on medium heat, until onion is soft. This will take around 7 minutes. Add 200 ml water and 100 ml coconut milk.
  6. To this, add the roasted pumpkin cubes. Squeeze out the pulp from the roasted garlic cloves into the pan. Discard the rosemary sprigs from the baking tray.
  7. Cover and simmer for 5-7 minutes.
  8. Once cool enough, blend to a smooth puree with 100 ml of water.
  9. Return to the pan, add 1/4 tsp ground turmeric, freshly grated nutmeg, 1/2 tsp salt (after you have tasted it). You can thin it with some water at this stage to get the desired consistency. Simmer for 2 minutes.
  10. Divide between 2 soup bowls.
  11. Garnish with a swirl of coconut milk, croutons, fresh rosemary and edible flowers.

How to make homemade croutons

Cube stale bread into 1cm size cubes. Toss in a little oil and some dried herbs. Bake at 190 C for 5 minutes or until crisp. For this recipe, cube 2 slices of slightly stale whole wheat bread. Toss in 1/2 tsp coconut oil and finely chopped fresh rosemary. Bake at 190/200 C for 5 minutes. You can do this while the pumpkin is roasting, and remove as soon as the croutons are done.

I'd love to know if you try this recipe. Share it on Twitter / Instagram and tag me @saffrontrail :) What's your favourite pumpkin way to make pumpkin soup?

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