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.
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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