Creamy Coconut Pumpkin Soup
Creamy Coconut Pumpkin Soup
If I’m going to be honest with you, finding new meals the twins will happily eat for dinner can be pretty tricky. I haven’t had an amazing win for awhile. That was until today! I made Creamy Coconut Pumpkin Soup for the kiddos and it went down a treat!
Fighting over the Spoonfuls!
I had just blitzed it up when they woke from their nap and they couldn’t even wait for me to put it into bowls. They both held their mouths open, fighting about who was going to get the next spoonful.
In the end I managed to convince them I would dish it all up and we would eat outside. They were so keen to eat this Creamy Coconut Pumpkin Soup, dinner was at 4pm! In our house their dinner can vary between 4:30 and 6, depending on how the rest of their day has been. But 4:00 is unheard of.
Not the Right Pumpkin.
There was no real plan when I started cooking this. I had done some online grocery shopping and my butternut pumpkin had been substituted for a Kent pumpkin. I guess that really doesn’t matter, but I did buy it with the plan to make my Pumpkin and Passata Pasta Sauce. I decided I’d try and come up with something new seeings it wasn’t the normal pumpkin I’d use for the sauce.
Adding more Fat.
I peeled and cut the pumpkin and decided I would still roast it. While I cut it up, my brain was thinking about ways to make the soup a little higher in fat. I didn’t have any cream in the fridge, but I did have a tin of coconut milk in the pantry!
Using coconut milk would completely change the taste of a traditional pumpkin soup. I started thinking of other flavours that would complement the coconut. When I roasted the pumpkin I coated it with peanut oil instead of the usual extra Virgin Olive Oil. That was my starting point.
Flavour Combinations.
Peanut and coconut to me feels more like a curry than a pumpkin soup. My mind then jumped to coriander, ginger, potatoes and tinned tomatoes. Mmmm this is getting interesting; Creamy Coconut Pumpkin Soup. If the kids weren’t eating this, I would have definitely added chilli!
Blitz till Smooth.
Ok so once the pumpkin was beautifully roasted, it was truely just a matter of putting everything into a pot and letting it cook down. I didn’t blitz it with the stick blender this time, when it was cooked I poured it into the food processor. Luckily it just managed to hold the whole lot in one go.
Happy Toddlers.
The next step was putting spoonfuls of this Creamy Coconut Pumpkin Soup into 2 little toddler mouths haha. Well actually no, encouraging them to blow on it came before that.
Apparently there was also no time for bibs, so they did make a pretty big mess with it. They happily ate it without dunking anything into it though. Pretty happy with that.
Different Soup Recipes.
If you’re looking for other soup recipes, my favourite is the Chorizo, Pumpkin and Cauliflower one. If you’re after one that’s a bit heavier on the cream, you could also check out our Creamy Chicken, Sweet Corn and Mushroom Soup.
What’s your family’s favourite soup recipe?
Creamy Coconut Pumpkin Soup
Creamy Coconut Pumpkin Soup; Adding the peanut oil, coconut milk and coriander definitely puts a new spin on the traditional flavours of pumpkin soup. Using coconut milk also means this recipe is dairy free!
Ingredients
- 700 g peeled Kent pumpkin
- 2 tbsp peanut oil 33.1g of fat
- 1 tbsp extra virgin olive oil 18.3g of fat
- 1 clove garlic
- 210 g peeled baby potatoes
- 400 g tinned coconut milk 68g of fat
- 400 g tinned cannelli beans
- 400 g tinned tomatoes
- 1 chicken stock pot
- 1 tsp dried coriander
- 1 tbsp soy sauce
- 1 thumb-sized piece of giner
Instructions
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Pre heat the oven to 180℃
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Peel and chop your pumpkin and potatoes into chunks. Peel and finely chop the garlic and peel and finely grate the ginger.
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Line a tray with baking paper and spread the chopped pumpkin over the top. Drizzle with the peanut oil and place the tray in the oven. Roast for approximately 40 mins.
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When the pumpkin is nice and soft and slightly caramelised, place a large pot on a medium heat and add the extra virgin olive oil.
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Fry the garlic in the oil and then add the potatoes and ginger.
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Add the coconut milk, tomatoes, beans, roasted pumpkin (make sure to pour in all the peanut oil that's left on the baking paper) and chicken stock.
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Once the potatoes are soft (about half an hour) add the coriander and soy sauce.
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Blitz up the soup in a food processor or using a stick blender.
Recipe Notes
Total fat approximately 117.4g of fat.
I made 10 small toddler serves at 11.74g of fat per serve. This soup freezes well.
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