Spiced Pumpkin Soup
You know what is very, very convenient? In a random universe where the laws of nature are governed only by chance mutations and natural selection, a plant such as the mighty pumpkin has not only evolved, but it has evolved to bear its DELICIOUS fruit at the very end of autumn, when we need it the most. How bloody lucky is that!! Roast this sweet, delectable root vegetable to caramelised perfection while the rain hammers on your door. Pair it with steamed beans, mashed potatoes and gravy, toss it through buttery, cheesy spaghetti, OR make one of winter’s most quintessential dishes: Pumpkin Soup.
My mum has always made her pumpkin soup with coconut milk and ginger. The coconut milk adds the most beautiful, creamy sweetness, and the ginger gives the whole thing a nice warm punch. I’ve added a few other bits and pieces to amp up the spice even more. It might seem more onerous to roast the pumpkin first, but I highly recommend this for getting the most flavour out of your soup. Roasting the pumpkin allows the sugars and caramel-y flavours to intensify - it’s so worth it in the end!
Make a biiiiig pot of this, get yourself a hot water bottle and a big bowl of cheese to throw on top (of the soup, not the hot water bottle). Settle down with a nice blanket on the couch and stay there, with your soup and your cheese and your hot water bottle, until spring peeps round the corner. That’s what I’ll be doing!
Spiced Pumpkin Soup
Makes 6-8 serves
Ingredients
1.5kgs pumpkin, cut into wedges (you can leave the skin on if you like; it softens as it roasts)
3 Tbsp grape seed oil
1/2 tsp salt
8 garlic cloves, diced
2 tsp grape seed oil
1L stock (I just used vegetable stock cubes - 2 cubes per litre)
1 x 400ml can of coconut milk
1 Tbsp grated ginger
1 very ripe, sweet pear, cored and cut into cubes
1/4 tsp turmeric
1 1/2 tsp brown sugar
1/2 tsp balsamic vinegar
1/4 tsp salt
1 tsp smoked paprika
A dollop of Greek yoghurt and a handful of grated parmesan cheese or a smoky cheddar (to serve)
Method
Toss the wedges of pumpkin in the 3 Tbsp grape seed oil and 1/2 tsp salt. Place on an oven tray and bake at 200˚C for 50-60 minutes, or until the pumpkin is very soft and has begun to brown and caramelise.
Fry the garlic in the 2 tsp grape seed oil until it has just started to brown. Pour in the vegetable stock and coconut milk. Add the roast pumpkin, ginger, pear, turmeric, brown sugar, balsamic vinegar, salt and smoked paprika.
Allow to cook for another 5-10 minutes, then blitz everything with a handheld blender until the soup is nice and smooth. Taste and add extra salt and pepper if you like.
Everyone has their own preferences for soup-thickness, so if the soup seems a little runny at this point, you can let it cook down a bit further until it reaches a consistency you like. If it’s too thick for your liking, add a little more coconut milk or a splash of vegetable stock to thin it out without losing flavour.
Serve piping hot, with a dollop of Greek yoghurt, some grated cheese, maybe a slice of crusty buttered bread, and a sprinkling of chilli flakes! For a vegan alternative, simply omit the cheese and the Greek yoghurt (you could also add coconut yoghurt instead).