Towards the end of autumn when the weather starts to cool down a bowl of soup is just what I feel like for lunch, and so easy – when you’re not making it on the day. I know you can freeze soup but it never seems to be quite the same so I make a large enough batch to enjoy several meals of the same soup (quelle horreur!) within a week, and store the balance in the refrigerator. Pumpkin and coconut are great together so I have no problem eating this for a few days in a row.
Ingredients
- 1.2 kg butternut pumpkin, peeled and seeded
- 3 tablespoons extra virgin olive oil
- Sea salt flakes and freshly ground black pepper
- 1 large sprig rosemary
- 2 large brown onions, thinly sliced
- 30 g ginger, peeled and grated
- 1 litre vegetable or chicken stock
- 440 ml tin coconut milk
- 1 lime juice
- 3 tablespoons chopped toasted walnuts
- 3 tablespoons chopped flat-leaf parsley
- Toasted sourdough or spelt bread, to serve
How to Make It
- Preheat the oven to 220°C (fan-forced). Line a baking tray with baking paper.
- Cut the pumpkin into 2 cm thick wedges and place on the lined tray. Drizzle with 1 tablespoon olive oil, season to taste and add the rosemary sprig. Roast for 30–40 minutes or until golden and tender. Remove from the oven, discard the rosemary sprig and set aside.
- Heat the remaining olive oil in a large saucepan over medium heat. Add the onion and cook for 10 minutes or until translucent. Add the ginger and cook for another 2–3 minutes. Add the roasted pumpkin and stock. Bring to the boil, then reduce the heat to low and simmer for 25 minutes or until reduced by one third. Stir in the coconut milk and remove from the heat. Blend the soup until smooth, then season with lime juice, salt and pepper. Ladle into bowls, then scatter with the walnuts and parsley and serve with toasted sourdough or spelt bread.
