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.
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
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.
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.