Pumpkin pie soup

    1 hour 15 min

    This cosy soup tastes a little like pumpkin pie! Serve soup with a dollop of plain yogurt and sprinkling of chopped walnuts.

    2 people made this

    Serves: 6 

    • 1.8kg pumpkin, peeled and cut into cubes
    • 475ml coconut drink
    • 450ml chicken stock
    • 4 teaspoons ground cinnamon
    • 2 teaspoons ground ginger
    • 1 teaspoon ground cloves
    • 1/2 teaspoon dried sage
    • 1/2 teaspoon salt
    • 120g yogurt, to serve (optional)
    • chopped toasted walnuts, to serve (optional)

    Prep:25min  ›  Cook:50min  ›  Ready in:1hr15min 

    1. Preheat oven to 200 C / Gas 6. Line a baking tray with foil. Roast pumpkin until tender, about 45 minutes.
    2. Combine pumpkin, coconut drink, chicken stock, cinnamon, ginger, cloves, sage and salt in a stockpot and bring to the boil. Reduce heat and simmer for 5 minutes. Blend soup using an immersion blender until smooth. Serve with a dollop of yogurt, if desired, and a sprinkling of nuts.

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