Roasted pumpkin and coconut soup


A delicious, warming, and lightly spiced soup. Perfect for a cold autumn day.


1 large butternut squash or pumpkin diced into large chunks

2 medium onions diced

2 garlic cloves

3 sticks celery diced

2-3 large carrots diced

olive oil

2 litres vegetable stock

1 tablespoon all spice

1 tablespoon chilli flakes

1 tin coconut milk

Heat oven to 220 degrees celsius. Place diced pumpkin into a roasting dish and drizzle with olive oil. Scatter the allspice and the chilli over the oil and roast for about 40 minutes.

While the pumpkin is roasting, add oil to a saucepan, and the diced onions, celery, garlic and carrots. Sweat the vegetables on a low heat for 10 minutes before adding vegetable stock and cooking on a low simmer.

Add the pumpkin and simmer again for about 30 minutes. Add the tin of coconut milk and turn off the heat. When cool blend the soup until it it smooth. Add salt and pepper to taste.

I ate this with toast topped with grilled artichoke puree. Delicious. Grilled artichoke puree is my current favourite toast topper. I just pop a jar of chargrilled artichokes in oil into the blender, add a clove of garlic, pepper and a smidgeon of salt and blitz. This keeps for a good week in the fridge and is utterly scrumptious. I find it has been replacing my usual favourite of mashed avocado on toast as decent avocados are becoming more difficult to find.



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