I love soup weather. When it’s freezing outside and gets dark at five in the afternoon then there’s nothing better than a mug of soup just before dinner. I love having soup while I’m waiting for dinner to cook. It’s like a vegetable smoothie full of nutrients and healthy garlic and onions.And also sometimes cream. Ahem. This soup is great though because it has ginger, garlic and coconut milk and it uses up any leftover tinned pumpkin that you might have from making the pumpkin muffins. Win win!
Pumpkin Soup
Makes 1 big pot
50g ginger, peeled & chopped
2 onions, roughly chopped
4 (500g) sweet potatoes, peeled & roughly chopped
1 large butternut squash, peeled & chopped
325g (or 1 tin) pumpkin puree
1 litre stock or water
1 tin coconut milk
Salt & pepper
Butter or olive oil
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Saute the ginger and onion in butter or olive oil in a large pan until soft.
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Add the sweet potato and squash.
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Add the stock and simmer until the vegetables are softened.
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Add the pumpkin puree, coconut milk and simmer for five minutes.
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Puree until smooth. Season to taste.
There’s no real rules with this soup, put whatever you have in! And don’t worry if you don’t have tinned pumpkin just add some peeled and chopped fresh pumpkin. Lovely!
Lilly x
Lilly Higgins: Food blogger, cookbook author and food photographer with a love for all things edible. Columnist with The Irish Times.
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