Spiced pumpkin, coconut and ginger soup, a winning trio

Are you carving a pumpkin for Halloween? I certainly am this year and it is my first time.

We have always been in Italy for Halloween but this year we decided to spend it at home in the UK and it will be a proper Halloween with costumes for the children, which I bought well in time for the 31st and we will be going out trick or treating.

Although I think carving a pumpkin is fun (and the children certainly love it) I am not impressed that, every single year, so many pumpkins are being thrown away. But why? Pumpkin is delicious.

So here it is (yes another!) pumpkin recipe to inspire you to use this beautiful vegetable. This time it’s a pumpkin soup with coconut milk, ginger and turmeric.. so delicate, aromatic and so tasty. Coconut and pumpkin go incredibly well together.

Happy Halloween!

• Prep Time : 20 minutes
• Cook Time : 40 minutes
• Yield : 4

Ingredients

• fresh pumpkin peeled – 1 kg – 6 + 2/3 cup
• onion – 1 large
• coconut milk – 200 ml – 7 fluid oz
• turmeric powder – 1 tsp
• root ginger – thumb size piece – 60 g
• vegetable broth – 1 Liter – 1.05 qt
• salt and pepper
• fresh parsley – small bunch
• cumin seeds – pinch

Instructions

Dice the pumpkin. Chop the onion finely and stir fry it in a pan with 2 tbsp of olive oil. Add the cumin seeds and continue stirring until the onion is soft.

Add the pumpkin, salt and pepper, the coconut milk, the broth and the turmeric. Put the lid on and cook for about 40 minutes until the pumpkin is cooked.

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Whiz, add the chopped parsley, stir and serve. I have decorated it with toasted pumpkin seeds and a touch of cream.

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