Roasted Pumpkin & Coconut Soup for #SundaySupper

Oct 7, 2012 by

Its Thanksgiving weekend here in Canada and my family and I are having a great time celebrating family, birthdays and friendships. We have so much to be thankful for!

Earlier this week while I was preparing for the weekend meals, I picked up some pumpkin…without knowing what I was going to make with it. I came across this recipe and I was sold! I don’t make soup very often but I surprised myself with this one. It was simple, awesome and perfect for #SundaySupper. This weeks #SundaySupper theme is All Things Orange, showcasing some wonderful Autumn recipes from some of our fabulous food bloggers. Look out for a wonderful selection of recipes using ingredients like pumpkin, sweet potatoes and butternut squash, to name a few. I’m so excited to see all the wonderful creations! This is my first season actually cooking with pumpkin so I know I’m going to be inspired. This is truly my favourite season!

This weeks host is Pam from The Meltaways! As always, please be sure you join us on Twitter throughout the day for #SundaySupper. We’ll be meeting up at 7:00 pm EST for our weekly #SundaySupper live chat where we’ll talk about our favourite recipes featuring our favourite fall colour. All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat. We’d also love to feature your recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

I hope my Mother is reading this post. She will be pleasantly surprised to know that I actually cut up and roasted pumpkin. *gasp* Ok so I didn’t do all the work. I bought a piece of pumpkin weighing about a kilogram. I removed the skin, chopped it into cubes, then roasted it. Originally, I was going to use the canned pumpkin puree but I really wanted to cook with the real thing. It may have taken me a few minutes longer to prepare, but I believe it was worth it. The flavour says it all!

 

Roasted Pumpkin & Coconut Soup

 

Roasted Pumpkin & Coconut Soup for #SundaySupper

Recipe Type: Soup, Starter, Main
Author: Lyn, Adapted from The Best of Clean Eating 2
Prep time:
Cook time:
Total time:
Serves: 4
A healthy soup that’s comforting, filling and dairy free. A perfect starter or main.
Ingredients
  • 1 Tbsp Coconut Oil
  • 1 Medium Onion, diced
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp chilli powder
  • 1/2 Tsp cumin
  • 1/2 Tsp nutmeg
  • 1/2 Tsp thyme
  • 3 Cups Low Sodium chicken Broth (or vegetable broth)
  • 3 Cups Pumpkin Puree (I chose to roast 1Kg/2LB of pumpkin)
  • 1 Cup coconut milk
  • Salt & Pepper to taste
Instructions
  1. In a rimmed baking sheet, add diced pumpkin and sprinkle with olive oil
  2. Roast for 40 minutes in a 375F oven
  3. In a medium saucepan, heat oil on medium high heat
  4. Add onions and cook until translucent, about 5 minutes
  5. Add spices and cook for about a minute, stirring until combined
  6. Add broth and pumpkin, combine using an immersion blender until a smooth consistency is achieved (about a minute)
  7. Bring to a boil and reduce to a simmer for about 10-15 minutes
  8. Stir in coconut milk and season with salt and pepper
  9. Remove from heat. Serve with warm, buttered crusty bread
Notes

Recipe adapted from The Best Of Clean Eating 2, Page 93

 

I picked up this piece of pumpkin at the Asian supermarket. It happened to be labelled “Jamaican Pumpkin” so that I would pick it up. I prefer buying pumpkin pre-cut anyway. Less chance of me wasting it. This portion was just right for what I needed it for.

Jamaican Pumpkin

 

I liked the simplicity of this recipe. I loved the use of coconut oil as well as coconut milk. This soup is just bursting with goodness. I really missed the presence of chicken or even yellow yams and dumplings in my soup. Perhaps that addition will be made after my next visit to the Asian supermarket.

 

Roasted Pumpkin & Coconut Soup

 

This could be the perfect appetizer for an Autumn dinner, and a great choice for entertaining.

 

Roasted Pumpkin & Coconut Soup

 

A warm crusty bread, like Ciabatta is a lovely compliment to this soup.

 

Roasted Pumpkin & Coconut Soup with Ciabatta Bread

 

 

Here’s the lineup for this weeks #SundaySupper:

 

Sunrise  (Breakfast and Brunch)

 

High Noon (Soups, Salads and Sandwiches)

 

Sunset (Dinner and Main Dishes)

 

By The Bonfire (Sweets, Snacks and Sips)

 

 

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