Curried Roast Pumpkin Soup with Coconut and Thyme
Inspired by techniques from America's Test Kitchen and Serious Eats.
A smooth, gently spiced soup of roasted pumpkin blended with curry powder, ginger and coconut milk, finished with thyme, black pepper and a roasted pumpkin wedge.
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Method
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Equipment
- 2 baking trays lined with baking paper
- large saucepan
- stick blender or blender
- ladle
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 203 kcal |
| Protein | 3.8 g |
| Carbohydrate | 23.6 g |
| of which sugars | 8.6 g |
| of which free sugars | 0 g |
| Fat | 12.5 g |
| of which saturates | 7.3 g |
| Fibre | 7.8 g |
| Salt | 1.26 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Roast
- 1.5 kg pumpkin or butternut squash, peeled, deseeded, in 4 cm chunks, plus 6 thin wedges to garnish
- 2 tbsp olive oil
Soup
- 1 large onion, chopped
- 3 garlic cloves, finely chopped
- 20 g fresh ginger, grated
- 1½ tbsp mild curry powder
- ½ tsp ground cumin
- 1 l hot water or low-salt vegetable stock
- 7.5 g fine sea salt or table salt about 1¼ tsp
- 200 ml coconut milk
- 1 tbsp lime juice
To finish
- 1 tsp fresh thyme leaves
- ¼ tsp ground black pepper
- 1
Roast the pumpkin. Heat the oven to 210 °C (190 °C fan). Toss the chunks and garnish wedges with 1 tbsp oil and a pinch of the salt, spread on the trays and roast 30-35 min until soft and browned at the edges. Keep the wedges aside.
- 2
Cook the aromatics. Meanwhile heat the rest of the oil in the saucepan over medium heat and cook the onion for 8 min until soft and golden. Add the garlic and ginger for 1 min, then the curry powder and cumin for 30 sec until fragrant.
- 3
Simmer. Add the roasted chunks, the water and the rest of the salt. Bring to the boil and simmer 10 min.
- 4
Blend. Blend until completely smooth, then stir in the coconut milk and warm through without boiling. Add the lime juice, then taste and adjust.
- 5
Serve. Ladle into bowls, scatter with thyme leaves and black pepper and lay a roasted wedge alongside.
Storage
Keep in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
