Spiced Coconut Squash Soup

October 22nd, 2018 - By fooddoctor
Thumbnail for Spiced Coconut Squash Soup

It's that time of the year again when everyone goes pumpkin and squash mad! Pumpkin latte's, pumpkin pie, pumpkin risotto, pumpkin bread, we've seen it all, but nothing quite compares to a bowl of homemade soup. This warm and comforting bowl will send your taste buds tingling, with a mix of spices and the addition of creamy coconut. Pumpkins and squash are a fantastic source of immune-boosting vitamin A which is great for our skin and for our eye health, as well as being an antioxidant that helps fight free radical damage.


To roast the squash or pumpkin:
1 medium-large pumpkin or butternut squash
Drizzle of extra virgin olive oil
Pinch of salt and pepper

Teaspoon of coconut oil or other oil
1 large white onion
3 garlic cloves
Thumb size piece ginger
Half a small chilli or 1 teaspoon of chilli powder
1 teasoon cumin powder
1 teaspoon turmeric
pinch of salt and pepper
400g can coconut milk
1000ml vegetable stock

To serve:
1 Food Doctor pitta bread
Food Doctor Super Seeds Mix

  1. Preheat the oven to180C/fan 160C/gas 4.

  2. Using a sharp knife, cut the squash or pumpkin into large chunks or slices, removing the seeds and flesh. Arrange them on a baking tray, drizzle over the extra virgin olive oil and sprinkle over the salt and pepper. Roast in the oven for 45-60 minutes until soft. Remove from the oven and allow to cool slightly.

  3. Heat the coconut oil in a large saucepan and gently fry the onion and garlic until soft. Add the ginger, chilli, cumin and turmeric and fry gentle for one or two minutes.

  4. Once the pumpkin has cooled slightly, use a knife to remove the skin, then cut into smaller chunks and add to the pan. Fry gentle for 5 minutes.

  5. Add the stock and bring to the boil. Cover with a lid and simmer for 25 minutes.

  6. Pour in the coconut milk and bring to the boil again, then remove from the heat.

  7. In batches, pour the soup in a blender and blend on high until smooth.

  8. Season with salt and pepper (this is your time to add any more spices) and serve with a toasted pitta and a sprinkle of Super Seeds Mix. If you havent got a big family to feed, then freeze the soup in batches. Enjoy.