Recipe Card: Perfect Pumpkin Coconut Soup
Perfect Pumpkin Coconut Soup
I love a good, hearty bowl of soup as the temperatures drop, so to go along with the “all things pumpkin” theme of the season I created this recipe a few years back, and it has since been a staple for me.
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Pumpkin Coconut Soup
6 slices bacon chopped
2 cloves minced garlic
5 cups chicken stock
1 can pumpkin puree (not pumpkin pie filling)
2 tbsp real maple syrup
½ cup flaked unsweetened coconut
chilli powder to taste
Cook chopped bacon, set aside reserving grease in pot.
Remove green end and root from leek, discard. Cut white part in half lengthwise and clean thoroughly, chop, add to reserved bacon fat. Cook leeks until just starting to brown, then add minced garlic and cook for 3 more mins.
Add stock, pumpkin puree, and maple syrup, cook until boiling. Once boiling, turn heat to low and puree using emersion blender, then, once smooth, add in coconut and desired amount of chilli powder (I recommend starting with a ½ tsp and working your way up from there).
Cook another 15 mins to let the flavours blend, and then serve topped with chopped bacon.
By Ashley Spence