Roasted pumpkin and coconut soup

Today, we would like to introduce our FIRST recipe in this series: Roasted pumpkin and coconut soup!

Cooking time:

Prep: 10 mins

Cook: 20 mins

Serves: 2

Ingredients:

• 2 tbsp olive oil 
• 2 onions 
• 1 bunch of coriander, finely chopped 
• 1kg pumpkin chopped into chunks 
• 700ml vegetable stock or chicken stock 
• 400ml coconut milk 
• Pinch of salt and pepper
• 1/4 tsp chilli flakes (optional for a spicy touch) 
• A handful of toasted pumpkin seeds (optional to decorate) 

Method:

When the fall arrives, it’s time to break out the pumpkin recipes. There are too many ways to celebrate the season’s most iconic edible symbol, find here a selection from our chef Tamas Noll from Bankside House Restaurant.  

1. Firstly, prepare your stock. Add two cubes of vegetable or chicken stock to 700ml of hot water. 
2. Heat 2 tbsp olive oil in a large saucepan, then gently cook the finely chopped onions for 5 mins, until soft but not coloured. 
3. Separately, peeled and cut the pumpkin into chunks and place it in a baking tray with a bit of oil, salt and pepper (some people love to add a touch of cinnamon or nutmeg to it). 
4. Put it in the oven at 200 degrees for 15min, then check with a fork until it is soft.  
5. Once the pumpkin is ready, add it to the stock in the saucepan and let it cook for 5 more minutes. Season with salt and pepper and a bit of chilli if you like a spicy touch.  
6. Add the coconut milk and the coriander.  
7. Puree the soup with a hand blender.  
8. You can toast or roast some pumpkin seeds to decorate with chopped coriander and a drizzle of olive oil.  

I hope you have enjoyed this recipe recommendation so far, and feel free to let us know how you get on through @lsereslife on Instagram! Happy Fall Season everyone! We've got loads of recipe articles on Halls Life to give you inspiration which you'll be spoilt for choice over!