By Martyna Angell
An all-time favourite soup with a smooth velvety texture and Thai-inspired flavours, this recipe has a serious YUM factor. Perfect for those winter months, the chilli adds a little warmth without being too spicy, while the coconut cream introduces an exotic twist to this classic winter comfort food. Kent or Japanese pumpkins work well because their colour and flavour is a lot more intense, but other varieties such as butternut also work well.
PREP TIME: 15 MINUTES
COOK TIME: 25 MINUTES
- 1 tablespoon coconut oil
- 1.5kg pumpkin, seeds removed and skin peeled
- 1 carrot, chopped roughly
- 3–4 cups vegetable or chicken stock or better still, bone broth
- 1 x 400ml can coconut cream
- 1 long red chilli, chopped, deseeded, if you prefer
- 1 teaspoon ground ginger
- 1 teaspoon cayenne pepper (optional)
- 4 tablespoons finely chopped coriander leaves
- 2 tablespoons fried shallots or toasted coconut flakes
- Heat oil in a large saucepan over medium–high heat.
- Add pumpkin and carrot and cook, stirring, for 3 minutes, or until lightly caramelised.
- Add stock, coconut cream, chilli and ground ginger and bring to a boil.
- Reduce heat and simmer for 20 minutes, or until vegetables are soft.
- Take the soup off the heat and blend, using a hand-held blender.
- Combine chopped coriander with fried shallots or toasted coconut flakes.
- To serve, divide soup between four bowls and top with coriander crumbs.