Creamy Coconut Pumpkin Soup

Step 1
Roughly Chop the Veg: Prepare the vegetables by peeling and dicing the pumpkin, chopping the leek, and peeling the ginger. (Remember we’re going to blend this soup later, so roughly chopping is fine.)

Step 2
Sauté the Aromatics: Heat up the olive oil in a large pot and sauté the leek until it’s softened and golden. Then, add in the pumpkin, ginger, spices, and pepper. Let everything cook for a minute or two until it becomes wonderfully aromatic.

Step 3
Simmer the Soup: Pour in the vegetable stock and bring it to a gentle boil. Once bubbling, reduce the heat, pop on the lid, and let it all simmer away for about 30-40 minutes, until the pumpkin becomes tender.

Step 4
Blend Until Smooth: Reserve 1 cup of stock from the pot and set it aside. (We’ll use this later to adjust the consistency of the soup if needed.) Using a stick blender, blitz the soup until it’s smooth and creamy.

Step 5
Finish With Creaminess: Stir in the coconut cream and let it heat through for an extra minute. (Don’t waste any of that creamy coconut goodness stuck in the tin – it makes for the perfect finishing touch!) If the soup is still a bit too thick for your liking, simply add in some of the reserved stock until it reaches your desired consistency.

Step 6
Season to Taste: Add freshly ground salt and pepper to taste, this will differ depending on the brand of stock.

Step 7
Serve and Garnish: Ladle the soup into bowls and get creative with your garnishes. I love drizzling on some extra coconut cream, sunflower seeds, and finishing it all off with a sprinkle of paprika for a pop of colour.