Sunday, September 27, 2009

Pumpkin Head

Today I decided to make some soup to have for my lunch this week. My criteria was that I wanted something with Asian inspired flavours, it had to be vegetarian and it had to be good for me. I love pumpkin soup, so I played around with my usual pumpkin soup recipe and came up with something brand new, that ticked all the boxes. The result is today's recipe - Spicy Pumpkin and Coconut Soup.

Because I wanted a coconut flavour, but still wanted the soup to be healthy (An average 400ml tin of Coconut milk has a whopping 60g of fat in it, which is ok for the occasional treat - but I planned to eat this soup almost every day this week!) I decided to try the reduced fat coconut infused evaporated milk from the supermarket. I have never used this before and frankly I wasn't convinced that it would be all that great but I was pleasantly suprised by the result. Rich coconut flavour? Check. Creamy texture? Check. Low fat option? Check. (It only has around 6g of fat in a whole tin)

The soup has a lovely velvety texture and has a delicious aromatic taste, with the addition of ginger, garlic, chilli and of course the coconut. Serve the soup with fresh coriander and some extra fresh chilli to ramp up the flavour even more.

Spicy Pumpkin and Coconut Soup

You will need: 500g pumpkin, 1 large onion, 2 large carrots, 2 large potatoes, 4 cloves garlic, 4cm piece ginger, 1 x 375ml tin coconut evaporated milk, 1.5 litres vegetable stock, 1 Tablespoon vegetable oil, 1/4 teaspoon chilli powder (or more, if you want it spicier), salt and pepper to taste. Fresh coriander and chilli to serve.

Method: Peel and then roughly chop the ginger, garlic and onions. Set aside. Peel and roughly chop the pumpkin, potatoes and carrots.

Heat the oil in a pot and add the garlic, onion and ginger. Cook on a medium heat until the onion starts to turn transparent. Add the pumpkin, potato, carrots and the chilli powder. Combine well and cook for 5 minutes, stirring often.

Add the vegetable stock and bring it to the boil. Reduce the heat slightly and allow it to simmer for 25 minutes. After 25 minutes, add the evaporated milk and mix well. Let the soup simmer for another 10 minutes.

Blend the soup until very smooth with a hand blender or food processor. Taste for seasoning and add salt and pepper as required. Serve with fresh chilli and coriander.

Serves 6



  1. Pumpkin and coconut!! Awesome idea. They're both kinda-sorta sweet but contribute their own distinct flavors... Very inventive. Two thumbs up.

  2. Oh wow if I hadn't had read this I wouldn't have realised that you can get evaporated milk infused with coconut!! Thanks for letting me know. Will keep an eye out for it :D

  3. Hi Clekitty - yes, it was a great find. A really good alternative to coconut milk. I was very suprised at how well it worked. I'm going to try to use it in a curry soon to see how it goes. I'm still going to use real coconut milk from time to time though ;)

  4. Thanks,,,,Love pumpkin soup, love coconut,love coriander,,,Gonna try this somewhere this week.