For many of you, it’s Autumn / Fall right now. For me, not so much; it’s the tail end of the rainy season and still a steady 30-32 degrees almost every day. I love the weather here but I do miss the autumn; the red fallen leaves, the hot chocolate and the pumpkin spiced everything – and the opportunity to wear tights under skirts and be the perfect temperature.
So I’d decided that being too near the equator isn’t going to stop me from joining in the fun. I’m going to cook with pumpkin, dammit, and maybe put the air con on in my bedroom for half an hour so I can wear a coat. MAVERICK!
This pumpkin soup is impossibly creamy, slightly spicy and hella coconutty. It’s absolutely delicious and not that time consuming, and – I imagine – just delightful to come home to after a long day in the autumn sun.
2 cups pumpkin puree*
1 potato, peeled and chopped
1 onion, peeled and chopped
3 cloves garlic, peeled and crushed
1 cup coconut milk
1 teaspoon turmeric
1 teaspoon chili powder / fresh chopped chili
a little coconut oil
*1/2 cup vegetable stock (optional)
Fry the onion and garlic in a little coconut oil for 3-4 minutes, then add in the turmeric and stir
Add in the potato and chili and stir to coat. Cook for 5 minutes
Pour in the coconut milk and cook for 10 minutes, until the potato is tender
*If you prefer a thinner soup, add in the stock now
Remove from the heat and allow to cool
Blend in a blender or food processor until it’s pureed
Serve and enjoy!
*To make this yourself, simply roast a 1/4 of a small pumpkin for 45-50 minutes, until it’s tender, allow to cook then blend in a food processor. Easy as (pumpkin) pie.
This is an incredibly thick, incredibly tasty and just plain fantastic. A perfect soup for the fall!