Creamy Pumpkin & Coconut Soup
Get ready to treat your taste buds to a delightful and nourishing family favourite! My creamy pumpkin and coconut soup is a wholesome and heartwarming dish that your whole family will love. This delicious soup combines the comforting creaminess of pumpkin with the sweet and tropical notes of coconut, creating a truly irresistible flavour profile that appeals to both kids and adults alike. Topped with crunchy toasted pumpkin seeds, it adds a playful twist and a boost of goodness to every spoonful. Whether it's a simple weeknight dinner or a gathering with loved ones, this soup is the perfect choice to bring warmth and smiles to your family's table. So gather around and enjoy the comforting and familiar flavour of this creamy pumpkin and coconut soup.
Creamy Pumpkin & Coconut Soup
DIETARY: V, VEG, GF, DF, EF, NF
AGE GROUP: 8 months+
SERVES: 8
PREP: 10 mins
COOK: 30 mins
EQUIPMENT: Stick-blender, blender
INGREDIENTS:
1 tbsp (20ml) extra virgin olive oil
1 brown onion (110g), peeled and chopped
1 leek (180g), rinsed and finely sliced
3 cloves of garlic (30g), peeled and minced
4 cups (850g) pumpkin, peeled and chopped
2 cups (500ml) vegetable stock, low sodium
400ml canned coconut milk
Sea salt and pepper, to taste
Toppings (optional):
Extra coconut milk
Handful toasted pumpkin seeds (pepitas)
METHOD:
Heat oil in large saucepan, add onion, leek and garlic and sauté until glassy.
Add pumpkin and vegetable stock and bring to a boil.
Reduce heat and simmer for approximately 20-25 mins.
Add coconut milk and seasonings and process with a hand-held blender or place everything into a high-speed food processor and process until it reaches a smooth and creamy texture.
Serve with a drizzle of coconut milk and sprinkle with toasted pumpkin seeds.
STORING LEFTOVERS: Serve immediately or store in the fridge for up to 4 days or freeze for up to 4 months.
TIPS:
Easy ingredient swaps:
Swap pumpkin for sweet potato.
Swap vegetable stock for bone broth.Baby-friendly version:
Serve pureed without sea salt.