Spicy Coconut & Pumpkin Soup


2 red onions
3 cloves of garlic
2-3 gluten free vegetable stock cubes
3 tablespoons of extra virgin olive oil/nut butter
100g Creamed coconut
1 scotch bonnet pepper
Sprig of fresh thyme
Pinch of chilli flakes
Handful of spring onion, finely chopped
2 cups of freshly puréed pumpkin
Freshly roasted pumpkin seeds, to garnish


In a pot pour the oil or melt the butter and when hot, add the onions.
Allow to cook until soft before adding the garlic and on a medium heat, cook until softened for a few miunutes.
Add about 1-2 cups of boiling water to the pot and then add the rest of the ingredients (minus the purée).
Allow to cook for approximately 20 minutes with the lid on and stirring occasionally before adding the purée and allowing to cook down for a further 5 minutes.
Add salt and pepper to taste, if necessary, and serve.


With Thanksgiving just a few days away it’s the perfect recipe to include in your special day banquet or simply make with your harvest festival leftovers afterwards. This one pot/30 minute recipe is just perfect to eat all year long!


Thursday, November 24, 2016 - 1:27pm


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