Spicy pumpkin soup, October brings the season of pumpkins and this warming soup is a great at this time of year. It makes excellent use of pumpkin.
Spicy pumpkin soup that marries creamy pumpkin, sweet coconut milk and fiery chilli in a warming soup. Autumn arrived this week! Walking around my garden I can feel it in my bones, I can smell it in the breeze. It’s not cold, in fact we’re getting a lot of sun for this time of year. There’s that first chill of the changing season, a freshness in the air. My garden still looks lovely with all the late summer flowering plants, but the green leaves on my euonymus are showing that tinge of red, a promise of the crimson to come.
Living in the North East of Scotland it is probably the most distinctive changing season in the calendar. Many other months you are left wondering, for example if Spring has arrived, only to have snow dumped on you the following day. Autumn is different, it lets you know it’s here. On heading to Michelle’s we get to talking about Autumn, or Fall if you’re Canadian. I can’t seem to get the thought of pumpkins out of my head. Or more specifically my spicy pumpkin soup. I don’t know why I’m thinking pumpkin, its not like I grew up with pumpkins in the house.
The following day Michelle arrives at my door with a basket of Pumpkin Scones fresh from the oven. I ponder my soup for a couple of days and after a bit of contemplation I find the perfect addition to add that kick of heat. SIMPLYaddCHILLI is a condiment using fresh chilli’s and strawberries combined, perfect. If you can’t find this then condiment, then substitute with a chilli sauce of your choice.
Spicy Pumpkin Soup
- 1.8 kg Pumpkin or Squash (deseeded and skin on (I used 1 butternut, 1 harlequin and 1 onion squash))
- 1 large onion chopped
- 2 large cloves garlic (crushed)
- 2 ” piece of ginger (grated (I like the heat from ginger but you may prefer to use only 1” piece))
- 20 g butter
- 1 tbsp light oil (rapeseed or sunflower)
- 450 ml vegetable stock
- 200 ml coconut milk
- 1 heaped tsp SIMPLYaddCHILLI - Extreme (or any other chilli condiment that you can obtain easily in shops. I like this particular product, but a good chilli jam would be a good substitute)
- sprinkle salt & pepper to season
- Pre-heat oven to 200°C.
- Cut squash into wedges, rub with oil and place in a baking tray, skin side down. Season with salt and pepper and roast in the oven for approximately 30 minutes. The squash is ready when you can easily put a knife into the flesh.
- Remove from oven and leave aside to cool. When you can handle, remove the skin and cut into chunks.
- Melt the butter with a tablespoon of oil (if you prefer you can leave out the butter and just use the oil, however the butter does give the soup a richness), add the onion and fry on a medium heat for 5 minutes to soften the onion, do not allow to colour/burn.
- Add the garlic and ginger and cook for a further 2 minutes.
- Add the squash, stock and ½ teaspoon salt. Cover and simmer gently for 20 minutes.
- Add the coconut milk and SIMPLYaddCHILLI and season to taste.
- Using a hand blender puree the soup. Serve with a drizzle of coconut milk.
• Please note that the nutrition information provided below is approximate and meant as a guideline only •
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