Spicy Pumpkin and Coconut Soup


pumpkin soupNow that winter is approaching my cravings for delicious hearty soups are ramping up quickly, so I thought I better get cracking on coming up with some tasty winter warmers! I have always LOVED pumpkin soup and I thought what better way to spice it up a bit than to throw a bit of chilli into the mix! Not only is this recipe SUPER quick and easy, it is also cheap to make and tastes ridiculously good…(if I may say so myself)!

What you need…(for 4 people)
1kg of jap or butternut pumpkin
3-4cups of vegetable stock
1 fresh red chili
1 heaped tsp of green curry paste (you can alter this to make it as spicey or mild as you like!)
1 large brown onion
1 clove crushed garlic
2 tsp fresh grated ginger
100ml low fat coconut milk (or use coconut flavoured evaporated milk if you want to be extra weight/heart conscious as it contains for less saturated fat than coconut milk)
fresh coriander
low fat yoghurt and poppadums to serve

What to do…
Chop the pumpkin up into chunks and dice up your onion. Place a large saucepan over medium heat on your stove and add a splash of olive oil. Then, add your onion and saute until soft and transparent. Add your garlic, chopped chili, curry paste and ginger to the pan and saute for another 1 -2 minutes.

Add your cut up pumpkin to the pan and add enough stock to cover the pumpkin. Bring to the boil and then allow to simmer away until the pumpkin is soft and cooked through. I just used a hand held whiz stick to blend up my pumpkin soup mixture but you can transfer your mixture to a food processor if you have one! Either way, blend away until the soup mixture is smooth and relatively lump free!

Add your coconut milk and stir through before serving up into some nice soup bowls. To each bowl, add a sprinkling of nutmeg and some fresh coriander along with a good dollop of low fat natural yoghurt! And you’re ready to eat! Easy huh?




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