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.
  • 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
  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

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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Bavarian Apple Torte for #SundaySupper

Sep 23, 2012 by

Sunday Supper!!! I’m so glad to be participating again! Sunday Supper has got to be one of my most favourite communities. There’s a lot of fun and support amongst the members behind the scenes. Each Sunday has a unique theme and sometimes, a member gets to host! Don’t miss out on the Twitter chat at 7PM EST. Recipes and ideas are shared all day long, so feel free to jump in at any time using the hashtag #SundaySupper.

Today’s theme is “Autumn Apple Party” where we use wonderful crispy apples as an ingredient in our meal creations. My choice is Bavarian Apple Torte! I made this lovely dessert last year and I was very happy to re-visit the recipe as it was greatly enjoyed. I came across this recipe via Laura Calder’s whose version was titled Easy Pastry Shop Apple Tart. It was super easy and super tasty so here I go again! We have such a talented bunch of contributors this week (and every week)! So many awesome apple recipes to drool over!

Let’s start with mine! Oh so good…such sticky caramelization of the apples on top… I used Gala apples. They are my absolute favourite to bake with.


Bavarian Apple Torte


Bavarian Apple Torte for #SundaySupper

Recipe Type: Dessert
Cuisine: German, French, European
Author: Lyn via Laura Calder
Prep time:
Cook time:
Total time:
Serves: 6-8
A simple tart made with royal gala apples and cream cheese
  • Tart Shell:
  • 1/2 Cup Butter
  • 1/3 Cup Sugar
  • 1 Tsp Vanilla
  • 1 Cup Unbleached Flour
  • Cream Filling:
  • 1 Egg
  • 1 Tsp Vanilla
  • 8oz Cream Cheese, Softened
  • 1/4 Cup Granulated Sugar
  • Topping
  • 3 Royal Gala Apples, peeled and thinly sliced
  • 1/4 Cup Granulated Sugar
  • 1/2 Tsp Cinnamon
  • 1/4 Cup Slivered Almonds
  1. Preheat oven to 400F
  2. Tart Shell:
  3. Cream the butter and sugar. Add vanilla and combine. Add flour and mix until a smooth dough is achieved. Press into the bottom of a pie-dish or an 8-inch spring form pan lined with parchment paper. Give the edges about an inch in height. Bake for 15 minutes and remove from oven.
  4. Cream Filing:
  5. Beat egg, vanilla, cream cheese and filling until smooth. Pour on top of the tart shell.
  6. Topping: In a small bowl, add cinnamon, sugar and almonds. Add apple slices and toss so that the apples are nicely coated. Arrange the slices in top of the cream cheese filling in a circular fashion. Spread any remaining almond/cinnamon/sugar mixture over the apples slices.
  7. Bake until the apples are tender and golden for about 40 minutes


Royal Gala Apples


I tossed the apple slices in batches and it just so happened that I had a few slices left over to munch on while waiting for this little tart to bake. The almonds are totally optional. I didn’t mind the extra crunch to this very special dessert.


Apple slices tossed in sugar, cinnamon and almond slices


As with all baked apple dishes, your kitchen will smell wonderful. I couldn’t wait to dive into this apple torte. My husband loved it! I think he exhibited great self-control when I asked him to wait a few minutes while I took some photographs. Bless his patient little heart!!! :-)


Bavarian Apple Torte


The perfect dessert for Sunday Supper!


A delicate, creamy, crunchy bite!


Check out the apple dishes prepared by my fellow food bloggers! Apple lovers will have a GRAND time going through this amazing lineup!


Soups, Salads, Starters and Breads

Main Meals




We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!


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