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.
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 Salad
- Roasted Pumpkin Soup
- Khatti Meethi Pumpkin Subzi
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!
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.
This recipe makes a hearty meal for 2, or a soup course as a part of a meal for 4.
Roasted Pumpkin Soup
For roasting pumpkin
- 400 grams pumpkin cubes
- 5 cloves garlic (unpeeled)
- 2 tsps coconut oil
- 3 - 4 sprigs rosemary of fresh
- pinch salt of
- 1/2 tsp black pepper ground
- 2 tsps coconut oil
- 1 onion medium , finely sliced
- 1/2 inch ginger piece of , finely sliced
- 300 ml water
- 100 ml coconut milk
- 1/2 tsp nutmeg Freshly grated
- 2 whole wheat bread slices (made into croutons)
- 2 tbsps coconut milk
- 1 sprig rosemary
- Preheat the oven at 200xb0C.
- 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.
- 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.
- Bake / roast this for 30-40 minutes until pumpkin cubes are tender (ready when a fork passes through the cubes without much resistance).
- Meanwhile, heat 2 tsp oil in a pan. Sautxe9 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.
- 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.
- Cover and simmer for 5-7 minutes.
- Once cool enough, blend to a smooth puree with 100 ml of water.
- 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.
- Divide between 2 soup bowls.
- Garnish with a swirl of coconut milk, croutons, fresh rosemary and edible flowers.