Curried Pumpkin and Coconut Soup

Sep 30, 2021 | 2 comments

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Curried Pumpkin and Coconut Soup

Faggots

This post was originally written in October 2014 and refreshed and updated in October 2021.

I am a little confused today. I went to a WI garden group meeting yesterday, on Thursday. It’s usually on a Wednesday, like most other WI things, so today, I am disoriented

percy pumpkin - a carved blue skinnedpumpkin

It was a particularly enjoyable meeting. We met at one members house and displayed our carved pumpkins. My entry Percy Pumpkin above. Then we enjoyed a talk from two ladies who had entered a garden in the Artisan Garden part at Chelsea Flower Show, and won a Gold medal! They told us about how they did it, all the favours they called in, and a bit about the background of doing a garden.

Then we went two doors down to another members house, where we had lovely home made cake and tea, and, of course, lots of lively chatter.

The two hostesses had thoughtfully provided a pumpkin soup recipe to use up Percy’s innards. So that is what I made for lunch today. It’s a lovely creamy, spicy soup. Filling and satisfying. With lots of possible variations too. We had it with some hot crusty bread, straight from the oven. Yum.

How To Make Pumpkin and Coconut Soup

Curried Pumpkin and Coconut Soup

Peel and chop the onion. Chop the pumpkin, there is no need to peel, the peel will disintegrate in the simmering and whizzing. You just need to remove the mega hard blossom end if you are using the part with that in it. Just cut round it, or chop it off.

Place everything in a saucepan, and simmer gently for 20 minutes when everything will be soft and cooked through.

Then blitz until smooth.

The ladies suggested sprinkling over toasted pumpkin seeds or toasted coconut to serve, which makes it look very pretty, but of course, you don’t need to do that if you haven’t got it.

What is Curried Pumpkin Soup Like?

Curried Pumpkin and Coconut Soup with Vegetable Muffin

I tasted the soup before I added the coconut. The first time I made it, I added the coconut right at the end. It was a tasty soup, with a nice mouthfeel. But I do prefer it with the coconut.

The coconut makes it super smooth, very creamy and tasty. The soup is very filling and sustaining, and although I had a vegetable muffin with it when I took these pictures, I really didn’t need it.

What changes can I make to Pumpkin & Coconut Soup

  • You can leave out the red lentils, or add any other cooked bean.
  • Leave them whole, whizz them up or do half and half.
  • The curry can be anything at all. So a tblsp of any curry paste, say Balti, Rogan Josh or Jalfrezi, or any curry powder mix.
  • Or you could use any separate powders. If I was doing that, I would use a tsp each of coriander, cumin and turmeric, and a bit of chilli from the greenhouse.
  • I am using up apples in absolutely everything at the moment, so I added 4 tiny ones, just quartered and cored, not peeled – too small!
  • You could leave out the coconut and add more water, or use half a tin.
  • Some leftover roasted vegetables would be lovely in this.

 

Looking for some more ways to use up Percy Pumpkin?

Home grown pumpkin curry, 77p if you buy it all

 

Curried Pumpkin and Coconut Soup
Curried Pumpkin and Coconut Soup

Curried Pumpkin and Coconut Soup

This is a perfect seasonal treat!
5 from 1 vote
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course:
Dinner
,
Lunch
,
Main Course
Cuisine:
American
cheap
,
cheap family recipes
,
easy
,
savoury
,
vegan
,
vegetarian
dairy free by Olguioo from the Noun Project
Dairy Free
,
freeze by Hare Krishna from the Noun Project
Freezes Well
,
Gluten Free by Eucalyp from the Noun Project
Gluten Free
,
vegan by Guilherme Furtado from the Noun Project
Vegan
,
Vegetarian by Philipp Petzka from the Noun Project
Vegetarian
Servings: 4 people
Cost per portion 33p
Calories: 315kcal
Author: Thrifty Lesley
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Ingredients

  • 1 onion peeled and chopped
  • 200 g pumpkin no need to peel
  • 1 clove garlic crushed
  • 1 tsp fresh ginger
  • 1 tblsp curry powder any kind
  • 100 g red lentils
  • 1 can coconut milk
  • 1 tblsp white wine vinegar
  • 400 ml water
  • 1 tsp salt

Instructions

  • Place everything in a saucepan and simmer gently for 20 minutes.
  • Whizz everything until smooth.

Notes

You can leave out the red lentils, or add any other cooked bean. Leave them whole, whizz them up or do half and half. The curry can be anything at all. So a tblsp of any curry paste, say Balti, Rogan Josh or Jalfrezi, or any curry powder mix. Or you could use any separate powders. If I was doing that, I would use a tsp each of coriander, cumin and turmeric, and a bit of chilli from the greenhouse.
I am using up apples in absolutely everything at the moment, so I added 4 tiny ones, just quartered and cored, not peeled – too small!
You could leave out the coconut and add more water, or use half a tin.
Some leftover roasted vegetables would be lovely in this. 
 

Nutrition

Nutrition Facts
Curried Pumpkin and Coconut Soup
Amount Per Serving
Calories 315 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 18g113%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 604mg26%
Potassium 723mg21%
Carbohydrates 26g9%
Fiber 10g42%
Sugar 3g3%
Protein 10g20%
Vitamin A 4303IU86%
Vitamin C 9mg11%
Calcium 71mg7%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThriftyLesley or tag #ThriftyLesley !

2 Comments

2 Comments

  1. Thrifty Lesley

    Hi Angela, for an extra kick perhaps a spoon or two of curry paste/powder, or if you don’t want the extra spices, a chopped chilli or pinch of chilli flakes.
    With the rest of the squash, you could roast in thin slices, or chunks. The slices are great on pizza or as a side veg, the chunks can also be used as a side veg, used in risotto, mixed with pasta. Or perhaps use it instead of carrot in this spiced tart
    https://thriftylesley.com/spiced-carrot-tart/

  2. Angela White

    5 stars
    I made this soup at the weekend. My local Asda did not have any pumpkins which i could see anyway! So I purchased a squash instead. Why are they so big, a lot left over, wondering what to do with it.
    The soup was very nice, perhaps a little creamy for me, may use half a tin of coconut instead. I would say this recipe is perfect for a mild chicken korma. With my left over soup, I have added a tin of chopped tomatoes and will turn into a chicken curry for my parents:)
    I felt my soup need an extra kick, what would you suggest please?
    Thank you.

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