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.