However hard I try, it seems that I can no longer deny that summer is over.
From nights spent cosying under a blanket (I’m even going to bed with my socks on!) to the burnished leaves on the trees and those cold, clear mornings, Autumn is well and truly here.
I am and always have been a summer person. I just love the sunshine, eating outdoors, floating about in summer dresses, and beach life. Not that we get much of a summer here in the UK, but I love the pure happiness that tilting your face towards the sun can bring.
Yet, despite this, there are things about those colder, cosier days that I love. And filling my bowl with ladlefuls of hot, comforting soup is definitely one of them! I am all about my winter food…
Anyway, over the last few days, I have definitely been craving soup. And, when I spied these adorable mini pumpkins in the supermarket the other day, I knew I needed to make my first batch of the season – Spiced Chilli & Coconut Pumpkin Soup. YUM!
Call this your winter hug in a bowl.
Although you may, too, be clinging to summer, this will help to ease you in.
I love how simple this soup is to make (no faffing about, no hours spent simmering, just chop, toss, heat and blend!), yet it’s so flavourful, and always brings a smile to my face!
Regular readers will know that I love spicier food. Chilli, lemongrass, ginger…they lift this soup to another level, without making it too fancy. And, let’s face it, a little spice (as well as those amazing benefits of ginger) to warm us from head to toes is definitely a good thing right now!
If you’re really not a soup person, then try this. I promise it’s a far cry from tins of creamed tomato soup, or some of those terrible soup sachets you can find! It’s rich, creamy, and delicious.
If you fancy adding a bit more to it, and making it even more filling, then try tossing in some cooked lentils before blending. You might just want to add a splash more liquid!
Either way, I recommend finding the best sourdough bread you can get your hands on, and cosying up and enjoying!
Spiced Chilli & Coconut Pumpkin Soup
- 1 tbsp coconut oil
- 2 red onions, peeled and diced
- 3 cloves garlic, minced
- 1 red chilli, chopped and de-seeded
- 1.5 inch chunk ginger, peeled and grated
- 1 stick lemongrass, bruised
- 1 kg pumpkin (or butternut squash or sweet potato), peeled, de-seeded and chopped
- 2 cups vegetable stock
- 1 400ml tin coconut milk
- Salt and pepper, to season
- To serve: fresh coriander, squeeze lime juice, Nush Cashew Yoghurt, roasted pumpkin and sunflower seeds, crusty sourdough bread
- Start by gently heating the coconut oil in a large saucepan until melted. Add the pumpkin, garlic and onion and cook until softened (4-5 minutes.)
- Add the chilli and ginger and heat for another two minutes, stirring often.
- Add the stock and lemongrass, then bring to the boil. Turn down to a low simmer, then add the coconut milk (this stops the coconut milk from splitting) and stir well.
- Allow to cook for 15-20 minutes, or until pumpkin has softened, before seasoning to taste, removing the lemongrass and blending / pureeing until smooth. Add a splash more liquid or coconut milk / coconut yoghurt if you prefer a less thick soup – I like it super thick!
- Serve with fresh coriander leaves, a squeeze of lime juice, cashew (or coconut yoghurt) and roasted pumpkin seeds. Fresh, crusty bread is always welcome, too!