Fall is my favourite time of the year. It is something about all the colours in the nature, temperatures that are bearable again, and of course a lot of good seasonal food. Autumn is that time of the year when you start ordering red instead of white wine but at the same time you still wear short sleeves during the day. It is simply fantastic. Plus, my birthday is in the autumn. A dish that most resembles my sentiments toward autumn is pumpkin coconut soup and here’s why.
It is always best to cook with seasonal ingredients, and in the autumn even more so. Pumpkins are (for me) a signature autumn ingredients. They are everywhere – in soups, pies, on the table for a nice arrangement,.. everywhere. Maybe it is their colour, maybe the taste, I don’t know… they are just great.
I am going to cook a pumpkin coconut soup. The summer is not yet so far away, and that is why coconut can be a nice little tropical addition. I think coconut makes every dish a little more summery and fresh (maybe because it reminds me of southeast Asia where there is always summer). I add a little bit of lemon for extra freshness.
This recipe will serve 4 people. The pumpkins are oven roasted. Because it caramelises the edges, the taste is amplified more than you can imagine. And while you already heated the oven, you could as well make some bread to go with the soup.
For this pumpkin coconut soup you will need:
- one quite big Hokkaido or any other edible pumpkin
- 3 medium size carrots
- 1 red onion
- 1 table spoon sweet paprika powder
- 3 table spoons olive oil
- 1/2 dl white wine
- 3/4 l water
- 1 dl coconut milk
- one squeeze lemon juice
Preheat the oven to 180°C. I just cannot stress enough, how important it is to roast the diced pumpkin in the oven first. If you decide not to do it… you can still pull it off, you just won’t end up with such creaminess and depth of taste.
Now is the time to engage your samurai knife skills to cut and peel the pumpkin. Having a good knife is essential, or you even risk an accident. Slice the peeled pumpkin into dice like pieces, put them onto a baking tray, add salt, pepper, olive oil and sweet paprika. Roast for 20 minutes or until the edges darken and you start sensing the nice smell out of the oven.
In these twenty minutes, finely slice the onions and carrots. Take pumpkin out of the oven. Put the pot on high heat, add olive oil and when it is hot add onions for a few minutes, then pumpkin and wait for a minute or two. Add wine, wait again for alcohol to evaporate. Add water, pepper and salt.
Let the soup cook on low heat for 30 minutes. In the end, add a squeeze of lemon juice, stir and for the final touch, pour in the coconut milk.
Serve this pumpkin coconut soup with pan toasted bread pieces and enjoy your autumn. 🙂