Yummy Lummy Pumpkin and cream of coconut soup
I don’t often have a meat-free meal, but I was prompted by a comment from Canberra blogging friend Sue on my diary blog. Pumpkin soup is a wonderful winter comfort food. Normally I cook it along with some bacon and cream. I wondered how to make a nice flavourful soup without the meat products so when I saw some coconut cream on special I thought I’d use it along with some sesame oil and some other spices like Sichuan seasoning, cumin and coriander seeds as well as some curry powder.
[maxbutton id=”12″ url=”#photos” ][maxbutton id=”11″ url=”#questions” ] [maxbutton id=”14″ ]
I bought all the ingredients from Coles. The coconut cream was Coles brand. No, Yummy Lummy is not sponsored by anyone.
This is an original Yummy Lummy recipe.
Recipe
- 1 teaspoon Iodised salt
- 1 teaspoon White pepper
- 1 teaspoon Garlic powder
- 1 teaspoon curry powder
- 1 teaspoon black peppercorns
- 1 teaspoon dried coriander seeds
- 1 teaspoon dried cumin seeds
- 1 teaspoon dried chilli flakes
- 1 tablespoon dark roast crunchy peanut paste
- 500 grams kent pumpkin
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 400 mL coconut cream
- Coriander leaves and stems chopped
- Parsley chopped
-
In a coffee grinder add the cumin seeds, coriander seeds, curry powder, chilli flakes, black peppercorns, and iodised salt flakes.
-
Grind these ingredients to a course consistency.
-
Pumpkin roasting bit
-
Cut the pumpkin into cubes and place into a mixing bowl. Add the olive oil and sesame oil and massage each piece of pumpkin so that the oil covers every surface. Add the sesame seeds and poppy seeds and half of the pice mix and massage it all together. Take time to smell the fragrance on your hands.
-
Place each piece of pumpkin onto a baking paper-lined roasting tray so each piece is separated and not touching another piece.
-
Put the pumpkin into an oven set to 250 °C/480 °F for 1 hour or until the pumpkin has taken on a dark colour which hopefully means the pumpkin has taken on a smoky flavour.
-
Test the pumpkin to make sure it is soft and that a skewer penetrates a piece without any resistance.
-
Place the cooked pumpkin into a large saucepan and then add the 400 mL of coconut cream plus the dark roasted crunchy peanut paste.
-
Heat the saucepan until the cream begins to simmer and turn down the heat.
-
Mix the pumpkin and the coconut cream, slowly breaking down the pumpkin with a wooden spoon.
-
After the soup has thickened with heating, turn off the heat and blend the soup with a stick blender.
-
Ladle the soup into a bowl and add a couple of cherry tomatoes along with some chopped coriander and parsley.
-
Shoot a photograph.
-
Eat the meal.
-
Wash the dishes.
-
Write the recipe.
-
Write the blog post and hope people who read this share it on Twitter, Facebook and Pinterest.
Recipe Video
Disclaimer
I have no culinary training nor qualifications.
This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
The quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Photographs
Questions and answers
Why not add some bacon and dairy cream?
Well, I want to see if I can make a pumpkin soup without any animal products in it and see if the soup tastes good.
It tasted fine. In fact, I’d be happy to make it again. I reckon a meat-free pumpkin and coconut soup is a winner.
Where’s the cheese?
Cheese is dairy. this is a meat-free soup. It would have been nice with some grated sharp cheddar though.
It’s not the end of the world though. While a pumpkin soup does taste nice with a little cheese, this soup didn’t need it.
Was there much leftover?
Yes, enough for a couple of lunches at work.
We have a new microwave radiation oven at work so I can heat up my pumpkin and coconut cream soup easily in a Tupperware® container.
[maxbutton id=”15″ ][maxbutton id=”16″ ][maxbutton id=”17″ ]
Final thoughts
What’s your favourite soup in winter?
Have you ever substituted coconut cream for dairy cream?
How often do you eat a meat-free meal?
Does this soup qualify as vegan too?
How to make nude wonton soup and hairy melon?
Sponsorship
Yummy Lummy has no sponsors but maintaining a blog isn’t free. If anyone or any company would like to contribute please contact me.
That looks so yummy! I love pumpkin soup. Mine has tart apples, fire-roasted green chilies, and a dollop of peanut butter in it. It’s like eating a bowl of spicy pumpkin pie. Can’t wait to try your recipe!
Wow, Barbara, thanks. I like the sound of your soup too. Nothing like some tartness from apples and the fire of a good chilli. It’s amazing the depth of flavour though, that peanut paste can add to a dish.
That looks like a lovely full-bodied soup!
It was. I like a soup I need to chew 😃😃😃
It’s almost pumpkin season here (a season that seems to get longer every year).
In time for Halloween! I still laugh out loud that we import pumpkins in October because some Australians feel the need to celebrate Halloween. I’d prefer we take on a Thanksgiving tradition to embrace reconcilliation.
I adore pumpkin soup! I make a super simple version with chicken stock, coconut cream and roasted pumpkin. It hits the spot although yours also sounds great!
Thank you very much Lorraine. I really like using roast pumpkin in my soup.
Wow that colour! Looks so inviting, would love some with warm toasted bread to accompany it.
Oh yes Rose, some toast would be marvellous with this soup.
Love pumpkin soup!!! Definitely a winter warmer 🙂
Thank you very much Lisa
This soup was really nice especially with the extra spices 😃😃😃
This is a lovely soup. The coconut makes is Thai-ish, but I also love the other flavorings and seasonings you used!
Thank you very much Mimi. It was a really nice comforting soup.
Oh brilliant, I bought a butternut squash last week that I still haven’t used so I think I’ll make this soup with it as I reckon most squashes are interchangeable. I prefer coconut cream to dairy cream and it’s lush when you’ve got spices going on. Since reading The Ethical Carnivore I’m trying to add more meat-free meals to my life. Soup is one of those things, isn’t it, that has to be home-made to be good. In winter, I like cauliflower cheese soup.
I like butternut pumpkins. They have a great taste. I reckon it would work well with the coconut cream.
Gary, this looks and sounds sensational – so many great spices to make it delicious. Am loving the fact you tried it without your usual meat ie bacon and dairy ie cream. Good on you and really happy you enjoyed it too. That is the most important thing. Have a lovely Sunday Gaz.
Thank you very much Sue
I hope you don’t mind me mentioning you
I hope you have a good Saturday too
Not at all. I forgot to mention that I don’t mind at all. Very nice if you.
Excellent. Thanks 😃👍
Spices and herbs can make a big difference to the taste of a dish. This one looks good. I love coconut cream and coconut milk. Have to be careful with the serving because I really can go overboard 😃 I don’t set out to eat a meat-free meal often. I might do so once a while, and I tend to to carb-free meal more often.
I was pretty happy without how this soup turned out Mabel.
I may make it again.
I enjoyed doing something a little different for me 😃
Creamy soups are a delight. They make really good light meals.
I was expecting to see a cheeseburger recipe tonight lol.
Haha, I may write that up later. It was good last night.