Easy Coconut Pumpkin Soup with Chilli

easy coconut pumpkin soup with chilli

I recently went to a cafe for a working lunch with My Awesome Co-teacher, and I was craving soup. Lucky for me their special was “Pumpkin, Leek and Chilli Soup”. Yum, right? Mmmmm, yeah, it was ok. But it was more like pumpkin soup with a blob of sweet chilli sauce thrown in at the end. Meh.

I decided that I would make my own version of this soup, and I have to say I was pretty impressed with my efforts. This soup is SOOO CREAMY without the use of cream, very thick and uber tasty. The kick from the chilli really does it for me, but if you’re not a chilli fan you can skip that bit.

This is a very simple to make soup. As long as you have some common sense. Read on…

Easy Coconut Pumpkin Soup with Chilli
(go ahead and ignore the blue text if you are toddler free)

makes approx 4 large serves or 6 small serves

1 small-medium butternut pumpkin, skin and seeds removed, chopped into large chunks
2 tablespoons of oil for roasting (I used coconut oil)
1 leek, rinsed and sliced thinly
1 tablespoon of oil for frying (I used rice bran oil)
2 cans coconut milk
1 cup vegetable stock
dried chilli flakes (or use fresh chillies) ~ if you’re not a chilli fan just leave it out
optional: freshly chopped coriander leaves for serving
1 toddler
common sense (sadly, I forgot this ingredient)

1. Remember the last time that you cooked with the toddler “helping” and choose to set them up with something entertaining and educational this time. I used ABC Kids.

2. Roast the pumpkin in coconut oil until golden and tender (20 – 30 minutes at 220 degrees).

3. Pop out to the bakery for some fresh bread to have with your soup, it’ll only take 20 minutes.

4. Realise (again) that nothing takes twenty minutes with a toddler, as you ask her patiently to please hurry-up-and-get-in-the-car-no-you-can’t-have-a-chocolate-frog-don’t-pick-up-that-dirty…-OH!-Gross!-come-here-let-me-wash-your-hands-HURRYUPANDGETINTHECAR!!

5. Promise yourself never to ‘pop out to the shops’ mid-cook again. What were you thinking?

6. Resume the entertaining and educational activity (see step 1).

7. When your pumpkin is nearly ready, fry the leeks until translucent.

8. Combine all ingredients except chilli and simmer until warmed through.

9. Add chilli to taste.

10. Serve sprinkled with chopped coriander and season with salt and pepper to taste. Or use Italian parsley because you’ve run out of coriander and you want the photos to look pretty. For your blog. You geek!

11. Resume regular parenting programming. Lucky for us, it was nap time!

Have you eaten a delicious soup lately? Or perhaps you made one? Do tell!

11 Replies to “Easy Coconut Pumpkin Soup with Chilli”

    1. Hi Leanne, it’s really yummy, you won’t be disappointed. I look forward to a day when I won’t have the “blue bits” in my cooking reportoire LOL But then again, it does give me something to laugh about. Thanks for visiting.

  1. Great minds Kylie. I just recently posted a Coconut Curry Pumpkin soup recipe, hold the toddler! LOL

    Thanks for following Domesblissity. If you’re interested, I host a linky party called Thriving on Thursday where people get to showcase their recipes, crafts, tips, hints etc for the week. I’d love for you to link up some of your lovely ideas. It’s so great you bumped into me. Looking forward to following your blog and learning more about you and your family.

    Anne @ Domesblissity xx
    Anne @ Domesblissity recently posted..Quick & Easy Butter ChickenMy Profile

    1. I had never thought to use coconut in my pumpkin soup, it has renewed a love of an old favourite :) I’m loving your blog! Subscribed and twittered and fb’d and pin-stalking you now so I don’t miss out on anything.

Leave a Reply to shinelittlelight* Cancel reply

Your email address will not be published. Required fields are marked *

CommentLuv badge