Food of the Month: Pumpkin

Monday 2 November 2015 by

October is over, and the pumpkins have been used up as Jack o’Lanterns. But what happens to the bits that you cut out? Pumpkin isn’t just in season for October, which is why for November, it’s the food of the month. Part of the squash family, it does really well in risotto and roasted. It’s a hearty ingredient, so pick some filling, comforting recipes such as this cinnamon pumpkin, squash, yam, cheddar pot pie, or a hearty stew.  Alternatively, it’s the perfect sweet dish (pumpkin pie anyone!) so why not try some pumpkin waffles or pumpkin and pecan strudel. But for me, my favourite way to eat pumpkin is in soup. Warming, delicious and perfect for winter lunches, this pumpkin soup recipe is so easy to make!

Pumpkin, Pumpkin coconut and chilli soup, Healthy eating, Soup, Gluten free, Food of the Month

Pumpkin, chilli and coconut soup – serves 4-6 people

You will need:

  • Knife and chopping board
  • Saucepan
  • Wooden spoon

Ingredients:

  • 1 medium pumpkin
  • 1 large chopped white onion
  • 1 inch piece of finely chopped root ginger
  • 2 finely chopped garlic cloves
  • ½ de-seeded and chopped Scotch bonnet chilli
  • 4-5 sprigs thyme
  • 400ml coconut milk
  • Sea salt and freshly ground black pepper
  • Sweet potato chunks, to taste

How to make it:

Pumpkin, Pumpkin coconut and chilli soup, Healthy eating, Soup, Gluten free, Food of the Month

De-seed and chop the pumpkin in to one inch cubes. Add the pumpkin to a pan with the onion, ginger, garlic and chilli. Strip the leaves from the thyme and add that too.

Pumpkin, Pumpkin coconut and chilli soup, Healthy eating, Soup, Gluten free, Food of the Month

Add the 400ml of water and bring to the boil. Cook until the pumpkin is pulped.

Pumpkin, Pumpkin coconut and chilli soup, Healthy eating, Soup, Gluten free, Food of the Month

Add the coconut milk, season and reduce the heat to simmer for 5-10 minutes. Stir really well to blend it all together (use a blender if you prefer).

If you want to add the sweet potato towards the end until softened through.

Pumpkin, Pumpkin coconut and chilli soup, Healthy eating, Soup, Gluten free, Food of the Month

Serve hot with fresh bread.

This is the perfect winter warmer – with a hint of spice, but thick and creamy. Make it on a Sunday and have it for lunch all week!

Pumpkin, Pumpkin coconut and chilli soup, Healthy eating, Soup, Gluten free, Food of the Month

Have you got lots of pumpkin left? How do you use it?

Check out more pumpkin inspiration on the Pinterest board!

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