I am a sucker for spicy soups and my spicy twist on a traditional pumpkin soup is delicious. It packs a punch, is creamy and filling and is perfect for leftovers, and to freeze for those lazy nights when you don’t feel like cooking. Soup are also very forgiving (which might be why they are my favourite!) so don’t worry if you don’t follow the steps to perfection, the variation to the end result will be minimal!
Makes about 2-3 Litres of soup – V, DF, NS
1 whole, large Butternut pumpkin
1 large sweet potato
1 onion, diced
8 cloves garlic, crushed
4 Thai red chilli’s
3 Tblsp olive oil
2 Tspns Salt
1 Can light coconut milk
1.5 Litres chicken stock
- Preheat oven to 180C fan forced.
- Chop and de-skin the pumpkin and sweet potato into large chunks, toss with 2 tablespoons of the olive oil and bake in the oven for 30 minutes until almost cooked.
- In the meantime, heat a large saucepan on the stove to medium heat and sauté the finely diced onion, chilli and crushed the garlic with the remaining oil until the onion is glassy.
- Now add the chicken stock to the saucepan and bring to a boil and reduce to a simmer.
- Once the pumpkin and sweet potato are almost cooked to, take them out of the oven and into the saucepan and continue to simmer for roughly 10 minutes.
- Finally, add the coconut milk and let simmer for another 5-10 minutes.
- Take off the heat, let cool slightly and use a stick blender to blend to a creamy consistency.
- Serve with some crusty bread and enjoy!!!
- If you don’t have a stick blender, you can use a large blender, pour the soup in and blend until creamy. If you don’t have any type of blender, you can opt to dice the pumpkin and sweet potato in small pieces before baking, and bake for less time. Or alternatively you can skip the baking, and grate the pumpkin and sweet potato into the saucepan when it’s time to add to the heat.
- You can make this soup thicker or thinner by adding more or less chicken stock.