Pumpkin Soup with Coconut, Chilli + Garlic Croutons

This Pumpkin Soup with Coconut and Chilli recipe comes from my new e-cookbook, My Whole Food Philosophy. It is velvety smooth and deliciously creamy. 

The humble pumpkin soup is one of my favourites and one of the easiest soups to make. It’s just so warm and comforting. I’ve changed the traditional recipe a little to incorporate a hint of chilli, ginger and coconut that makes this soup even more irresistible. It still produces a creamy, velvety soup but with an added hint of Asian-inspired flavours and an immunity-booster kick.

I’m so terribly sorry about the weather in Sydney yesterday. And today. I know, it’s not my fault but I feel terrible for everyone who has been splashed by passing-by cars, rained on by rain that at times blew sideways and those who have had to battle crowds of poeple who don’t “give way” with their giant golf umbrellas. But, as the saying goes, every cloud has a silver lining and this gorgeous, smooth and fragrant soup is my little ray of sunshine – much needed on a cold, rainy day like today.

In fact, it’s so good you’ll want to lick the pot clean!

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Pumpkin Soup with Coconut, Chilli + Garlic Croutons

This vegan recipe has a simple twist on the traditional pumpkin soup. The chilli adds a little warmth without being too spicy, while the coconut cream adds a wonderful fragrance to the mix. It freezes well, so it's a perfect meal to keep on hand for work lunches or last-minute warming dinners.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Servings: 4

Ingredients

For the Pumpkin Soup:

• 1.2 kg Japanese pumpkin 1kg peeled
• 1 carrot
• 1 tbsp olive oil
• 4 cups vegetable stock or chicken stock
• 1 tsp powdered ginger
• 1 red long chilli seeds removed, chopped
• 165 ml can coconut cream

For the Garlic Croutons:

• 1 clove garlic
• 2 slices day-old white sourdough bread
• 1 tbsp dairy-free spread or butter

Instructions

To make the Pumpkin Soup:

• Peel pumpkin and carrot. Cut into medium 2in chunks.
• Heat oil in a large stock pot over medium high heat.
• Add pumpkin and carrot and cook, stirring, for 3 minutes or until lightly caramelised.
• Add 4 cups of stock, along with ginger and chopped chilli and allow to simmer for 20 minutes or until vegetables are soft.
• Take the soup off the heat and blend, using a stick blender.
• Mix in coconut cream and heat until the soup comes back up to the boil. Turn off heat and set aside until serving.

To make Garlic Croutons:

• Cut garlic clove in half and rub on both sides of the bread slices to flavour. Be generous.
• Chop bread into small 2cm cubes.
• Heat dairy-free spread or butter in a small frypan until bubbling.
• Add bread squares and cook, stirring, until lightly browned and crisp on all sides.

To serve:

• Divide soup between bowls and serve croutons on the side.
• You can drizzle extra coconut cream over the top if you like.
• Sprinkle a handful of croutons into the soup at a time - they will remain crispy in every bite.

Notes

Recipe at Wholesome Cook

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