Roast Pumpkin & Coconut Soup

Tue, 27 October 2026

Ingredients

· 1.5kg pumpkin or butternut squash, peeled, deseeded and cut into chunks

· 1 red onion, cut into wedges

· Sweet potato

· Whole garlic bulb

· 2 tbsp olive oil

· 1 tsp ground cumin

· 1 tsp ground coriander

· ½ tsp chilli flakes (optional)

· 1 thumb-sized piece of ginger, grated

· 1 x 400ml tin full-fat coconut milk

· 750ml vegetable stock

· Salt and black pepper

To serve

· Swirl of coconut milk

· Toasted pumpkin seeds

· Fresh coriander

Method

1. Preheat the oven to 200°C (180°C fan).

2. Toss the pumpkin, onion and garlic with the olive oil, cumin, coriander, salt and pepper. Spread out on a large tray and roast for 35–40 minutes, turning halfway, until soft and caramelised at the edges.

3. Squeeze the roasted garlic out of its skins into a large pot. Add the pumpkin, onion and grated ginger.

4. Pour in the coconut milk (keep a few tablespoons back for serving) and the stock. Bring to a gentle simmer for 10 minutes.

5. Blend until completely smooth. Add more stock or water if it's too thick.

6. Season

7. Serve topped with a swirl of coconut milk, toasted pumpkin seeds and coriander

Tips

· For extra depth, add 1 tbsp Thai red curry paste with the stock.

· Keeps for 4 days in the fridge, or 3 months in the freezer