This recipe for pumpkin soup was inspired by a delicious soup I was lucky enough to taste in Australia many years ago. Of course pumpkin soup recipes are ubiquitous in Australia.
This particular one was made by an amazing Australian lady named Denny - a wonderful person and fantastic cook who practically adopted me on my travels! I'll always remember her (and her family's) kindness. And I'll always remember her soup! She made pumpkin and coconut soup, something I had never heard of, let alone tasted before my trip to Australia.
Sweet pumpkin, creamy coconut and fragrant Asian spices are a stunning combination. Back then, it never occurred to me to ask her for the recipe. This version pays homage at least.
1 tablespoon of sunflower or canola oil
1 large onion, chopped
2 cloves of garlic, crushed
1 teaspoon of grated ginger
1 teaspoon of cumin seeds
¼ teaspoon of chilli flakes
625g/5 cups of diced pumpkin
125g/1 cup of diced potato
1 13.5oz/400ml can of coconut milk
3 cups/750mls of vegetable stock
Salt and pepper
2 tablespoons of roasted pumpkin seeds
Heat the oil over a medium heat in a large saucepan or Dutch oven.
Add the onion and cook slowly for a few minutes until softened.
Add the garlic, ginger, cumin seeds and chilli flakes. Cook for a minute or two, then stir in the pumpkin and potato, mixing well to coat the vegetables in the spices.
Sauté for 5-8 minutes until the pumpkin and potato are beginning to soften.
Add the coconut milk and stock, bring up to the boil, then lower the heat and simmer for 10 to 15 minutes or until the vegetables are very soft.
Use a hand immersion blend or food processor to liquidize the soup until smooth.
I like to serve the soup with some roasted pumpkin seeds sprinkled on top.