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Wednesday, November 14, 2012

Recipe: Curried Pumpkin Coconut Soup

Whether you're wondering what to do with pumpkin leftover from Hallowe'en or looking for a way to make the most of winter squash, this soup is sure to be a flavourful and delicious way to warm up on a cold autumn day.

The borscht recipe from last month's workshop, Soup's On, will also be posted soon, so stay tuned! In the meantime, check out the workshop review for that evening.

Pumpkin can be found at your local farmers' market and grocery stores, and coconut oil can be found at many grocery stores or at health food stores. The oil comes in solid form in jars or tubs and holds up well against high cooking heat. For use in recipes, warm it up first until mostly melted, stir well until completely liquid, and measure it out with a clean spoon. The remaining can be poured back into the jar or tub for future use.

Curried Pumpkin Coconut Soup
Adapted from Food In Jars' recipe.

To email, print, or text this recipe, click here.


1 small onion, finely diced
1 tablespoon coconut oil, melted
2 tablespoons curry powder
4 cups cooked pumpkin (see instructions below)
1 can coconut milk
sea salt, to taste

Source: Food in Jars


For cooking pumpkin:

The Chef's Toolbox has a handy video tutorial. Find it here.

1. Wash the exterior of the pumpkin, without using soap.

2. On a stable surface, use a large chef's or serrated knife to cut the pumpkin into wedges, following the ridges in the pumpkin. Drive the tip of the knife in first to make a straight cut down, and then work your way out from there.

3. Scoop out the seeds with a spoon. These can be saved, cleaned, and roasted for a yummy snack! (Check it out.)

4. Cut the pumpkin into large chunks. 

5. Place the pieces in a heat-proof dish. Microwave for 15 minutes on high heat. Check the pieces and cook further, if needed. Depending on the size of the pumpkin, this could take up to 30 to 45 minutes. The pumpkin pieces can also be steamed on the stove.

6. When cooked, trim away the pumpkin skin. You can use a spoon or knife for this.

7. Place the cooked pumpkin in a large bowl, and set aside to use.

For soup:

1. Combine the onion and coconut oil in a small soup pot. Cook until the onion is soft and begins to brown (caramelize).

2. Add curry powder, and cook until fragrant.

3. Stir in the pumpkin cubes and coconut milk. If the soup needs thinning, you can add up to one coconut-can sized cup of water.

4. Bring to a boil, then place a lid on the pot. Reduce the heat and let simmer. The soup is done when the onions are tender.

5. When ready, take the pot off heat and blend with an immersion (stick) blender. The more you blend it, the creamier and smoother the final product will be.

6. As necessary, season with salt, to taste.

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