Katie’s Spicy Pumpkin and Coconut Soup

What do you do when you have a giant butternut pumpkin?

Butternut Pumpkin

Make Soup.

I call this Katie’s Spicy Pumpkin and Coconut Soup. Not made from any recipe, just made up. Tick of approval from my husband. It is Soy Free, Gluten Free and Vegetarian.

What you need:

2 tbsp Olive Oil

1 tbsp Butter

2 Brown Onions, Finely diced

5 x Hot Red Chillies, Finely diced

2 heaped tsp each of: Ground Cumin, Ground Coriander, Turmeric

1 tsp Ground Cardamon

2 tsp Hot Chilli Powder

1 tsp Ground Black Pepper

2 x Massel Vegie Stock Cubes

Approx 1.5 litres boiling water (depends on how big your pumpkin is and how thick you want your soup)

1 Large Butternut Pumpkin, chopped

6 Small Cream Delight Potatoes, chopped

1 Large Carrot, chopped

2 x 400g cans Chickpeas, drained

1 x 400g can chopped tomatoes

2 x 270ml cans light coconut milk

What you do:

Heat oil and butter together in large saucepan or terrine. As it starts to sizzle, lower to medium heat and throw in cumin, coriander, turmeric, cardamon, hot chilli & black pepper. Stir until fragrant (a couple of minutes).

Add onion and chillies, stir until onion is soft.

Add pumpkin, potatoes, carrot and stir mixture together.

Add boiling water to stock cubes, mix well and then add with vegetables and spices in saucepan. Stir well. (Add more water here if you think it is too thick). Cook on high, boiling for 5 minutes.

Add chickpeas and tomatoes and stir. Bring to boil and then simmer for about 30 mins or until all the vegies are soft (mashable).

Using a stick blender, puree the soup until smooth.

Add coconut milk and stir.

Pepper, salt and chilli to taste.