Roasted Pumpkin & Coconut Soup for #SundaySupper
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
- 1 Tbsp Coconut Oil
- 1 Medium Onion, diced
- ½ Tsp Cinnamon
- ½ Tsp chilli powder
- ½ Tsp cumin
- ½ Tsp nutmeg
- ½ 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
- In a rimmed baking sheet, add diced pumpkin and sprinkle with olive oil
- Roast for 40 minutes in a 375F oven
- In a medium saucepan, heat oil on medium high heat
- Add onions and cook until translucent, about 5 minutes
- Add spices and cook for about a minute, stirring until combined
- Add broth and pumpkin, combine using an immersion blender until a smooth consistency is achieved (about a minute)
- Bring to a boil and reduce to a simmer for about 10-15 minutes
- Stir in coconut milk and season with salt and pepper
- Remove from heat. Serve with warm, buttered crusty bread
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)
- Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes
- Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins
- Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze
- Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs
- Patti from Comfy Cuisine is bringing Classic Orange Marmalade
- Sunithi from Sue’s Nutrition Buzz is making Spiced Pumpkin Ricotta Muffins with Craisins and Walnuts
- Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal
- Jamie from Mama Mommy Mom is bringing Butternut Squash Butter
- Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing
- Kris from In The Kitchen With Audrey and Maureen made Sweet Potato Pancakes
High Noon (Soups, Salads and Sandwiches)
- Renee from Magnolia Days is serving up some Butternut Squash Soup
- Beate from Galactopdx is bringing her Carrot Ginger Soup
- Jen from Juanita’s Cocina is making some Curried Sweet Potato Salad With Cranberries and Pecans
- Megan from I Run For Wine is making Skinny Roasted Butternut Squash and Italian Sausage Soup
- Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup
- Alice from Hip Foodie Mom is coming with her Roasted Carrot and Red Quinoa Salad
- Susan from The Wimpy Vegetarian is making Cider – Spiced Sweet Potato Soup
- Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup
- Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup
- Lyn from The Lovely Pantry is bringing Roasted Pumpkin & Coconut Soup
- Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad
Sunset (Dinner and Main Dishes)
- Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli
- Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey
- Pam from The Meltaways is making Spooky Stuffed Peppers
- Patsy from Famfriendsfood is bringing her Carrot Souffle
- Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters
- Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds
- Tammi from Momma’s Meals is making Hearty Pork Stew
- Kristin from Kwistin’s Favorites is making Orange Chicken
- Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce
- Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew
- Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese
- Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar
- Amber from Mama’s Blissful Bites is bringing Rice and Fig Stuffed Mini Pumpkins
- Valerie from Val’s Food and Or Art made Double Stuffed Roasted Acorn Squash
By The Bonfire (Sweets, Snacks and Sips)
- Brie from Brie’s Bites is making Peanut Butter Pumpkin Bites
- Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce
- Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles
- Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa
- Anne from Webicurean is making some Drunken Pumpkin Bread
- Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips
- Leslie La Cocina De Leslie is making Sweet Potato Atole
- Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls
- Tara from Noshing With The Nolands is bringing Oranges En Suprise
- Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze
- Conni from Mrs. Mama Hen is making Orange Glazed Poundcake
- Isabel from Family Foodie is baking up Moist Pumpkin Bread
- Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake
- Brenda from Meal Planning Magic is whipping up some Creamy Pumpkin Dip
- Laura from Family Spice is making some Unprocessed and Gluten Free Pumpkin Bread
- Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread
- Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling
- Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches
- Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies
- Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies
- Angie from Big Bear’s Wife is bringing Orange Soda Pumpkin Patch Cupcakes
- Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze
- Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries
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