Curried Pumpkin Soup

Curried Pumpkin Soup enriched with coconut milk and dried coconut and flavoured with coriander, cumin and tamarind for a rich, warming, winter soup.
Pumpkin soup enriched with coconut milk and dried coconut and flavoured with coriander, cumin and tamarind for a rich, warming, winter soup.Curried Pumpkin Soup. My family love a good hearty soup but before moving to France there was no way you would have got them to eat pumpkin; it's just not generally eaten in Britain. When we moved here I noticed that everyone has a little potager or vegetable garden and nearly everyone grows pumpkins. I have to say that I had never eaten it myself. Pumpkin soup enriched with coconut milk and dried coconut and flavoured with coriander, cumin and tamarind for a rich, warming, winter soup. I find it amazing that just by plonking seeds in pots and then planting  them out it takes next to no time for huge orange flowers to appear and then suddenly it feels like Invasion of the Bodysnatchers! They grow so quickly here with no intereference from me. Pumpkin soup enriched with coconut milk and dried coconut and flavoured with coriander, cumin and tamarind for a rich, warming, winter soup.   I can't quite believe that they are so easy to grow. Pumpkin soup enriched with coconut milk and dried coconut and flavoured with coriander, cumin and tamarind for a rich, warming, winter soup. These are from last year when I made pumpkin curry, soup and Pumpkin Muffins.   My soup recipe is really easy if you have pumpkin puree.  I cannot buy tins of it here so I cut a pumpkin in half, through the equator and scrape out all the seeds and stringy bits. Place each half on a baking sheet, cut side down and roast at 180 degrees C for about an hour. Obviously this can vary depending on size. It's then really easy to scrape it into a food processor and blitz it. With this method the puree is not too wet and there is no chopping and peeling. Freeze the puree in batches of about 500g. Curried Pumpkin Soup enriched with coconut milk and dried coconut and flavoured with coriander, cumin and tamarind for a rich, warming, winter soup. Start by rough chopping some onions and  softening in a large saucepan. Add coriander and cumin powder and fry for a further minute. Curried Pumpkin Soup enriched with coconut milk and dried coconut and flavoured with coriander, cumin and tamarind for a rich, warming, winter soup. Blend the onions with a little vegetable stock. Curried Pumpkin Soup enriched with coconut milk and dried coconut and flavoured with coriander, cumin and tamarind for a rich, warming, winter soup. Tip the onion mixture back into the saucepan with the remaining ingredients and bring to a simmer. There shouldn't be any need to thicken the soup which will still have a little texture from the onions and coconut. Curried Pumpkin Soup enriched with coconut milk and dried coconut and flavoured with coriander, cumin and tamarind for a rich, warming, winter soup. Garnish with a little coconut milk and a few coriander leaves if you like. You could always use root vegetables and cook in the stock and blitz the mixture at the end instead. Carrot, swede and  parsnips work really well. What's your favourite vegetable soup?
Curried Pumpkin Soup
Serves 4
Curried Pumpkin Soup enriched with coconut milk and dried coconut and flavoured with coriander, cumin and tamarind for a rich, warming, winter soup.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 450g pumpkin puree (1tin)
  2. 1 tbsp tamarind paste (optional)
  3. 2 tbsp ground cumin
  4. 2 tbsp ground coriander
  5. 2 tsp sugar
  6. 100 ml coconut milk
  7. 2 tbsp dessicated coconut
  8. 750 ml vegetable stock
  9. 2 onions, roughly chopped
  10. 1 tbsp oil
  11. 2 tbsp chopped fresh coriander
  12. seasoning
Instructions
  1. Heat the oil in a large saucepan and soften the onions over a low heat for about 5 minutes.
  2. Increase the heat and add the ground spices, stirring for 1 minute.
  3. Blitz the onions with a little of the stock and return to the pan with the remaining ingredients.
  4. Bring to a simmer, check the seasoning and serve garnished with extra coriander and coconut milk.
Chez Le Rêve Français http://chezlerevefrancais.com/
         

14 thoughts on “Curried Pumpkin Soup

        1. I agree. Strange how you often get a tiny veg portion in a restaurant so that they can serve a massive dessert!

    1. Yes, we are definitely converts now. It’s weird how Britain hasn’t really embraced it. Everything is still butternut squash!

  1. Pumpkin soup is a staple through winter here. We also have roast pumpkin, steamed/boiled pumpkin, pumpkin scones, pumpkin mash, the list is endless. There are about 5 main pumpkin varieties we use and all are really lovely eating. We also use them in salads.

    1. I would be really interested in what you do for salads as we are having a lot of winter salads at the moment. I think Britain is missing out on using this!

  2. I love pumpkin soup and this Asian inspired one sounds great. We are seeing lots of pumpkins being sold along the roadsides in Germany and Austria. I’m surprised that they aren’t that popular in Britain.

    1. Thanks Karen. We are doing a trip back to Britain soon, sort of eating our way around! I’ll keep you posted but it won’t be as glamorous as your lovely venues! We will be in Edinburgh for Xmas market though.

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