This is my treatment of AussieWife’s “the Best Pumpkin Soup in the World“. The main differences are that my version is vegan, and that it has a bit more instructions than hers do.
It all started when we were having some friends over for dinner. Said friends are particular when it comes to food, and we needed something simple, healthy and really tasty. My wife looked about the web, and found this recipe. We made it, loved it, and have kept making it ever since. For this soup, and really, any soup that you may want to make for more than four people, you will want to get a big soup pot. Keep it in a cupboard when you don’t need it, but make sure that you know where it is.
You will need:
- One butternut squash
- The same weight or a little more of regular pumpkin
- One onion (I prefer using red, but any kind will do, really)
- A half to two chills, depending on how hot you would like the soup
- 1 litre of vegetable stock
- 2-4 knobs of garlic
- A thumb-sized piece of ginger
- 1 heaped tsp of cumin
- 2 heaped tsp of ground coriander
- One tin of coconut milk
- Olive oil
Roughly chop the onion, crush the garlic and grate the ginger. Add to the pot with a healthy dose of olive oil and a pinch of salt. Peel the squash and pumpkin, and remove the seeds. Chop into inch-ish cubes. Finely chop the chills, removing the seeds if you want less heat. Sweat the onion, garlic and ginger for a little while in the pot, then add the pumpkin, squash and spices. Add enough water to cover, then add the stock. I usually end up around three litres of liquid in total.
Bring to the boil, and boil for thirty minutes or more, stirring occasionally. Use a potato masher to coarsely mash the pumpkin and squash, then liquefy with a hand blender. Add the coconut milk and bring back to the boil, boiling it for another twenty or so minutes. Season to taste with salt and pepper. Serve with hot rolls and butter.