2.5lb(1.1 kg) pumpkin(unpeeled weight – see notes)
2medium sweet potatoes, peeled and chopped into 1-inch cubes(approx. 1 lb / 500 g)
1teaspoonchilli powder(plus more to taste)
5cups(1.2 litres) vegan stock
1x14 oz (400 ml) tin coconut milk
Small handful fresh coriander
Juice of 1 lime
Salt and pepper to taste
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To prepare the pumpkin, cut it in half and scrape out the seeds (save these for roasting). With the open sides face down, trim away the tough outer skin then cut the pumpkin into long slices and chop each of these into approx. 1-inch chunks. See process shots in main recipe post above for details.
Heat the oil in a large saucepan and add the chopped onion. Season with salt and pepper and soften on a low/medium heat for 5-6 minutes.
Once starting to soften, add the garlic and ginger and cook for another couple of minutes.
Next, add the pumpkin and sweet potato. Stir well and cook for another few minutes, before stirring in the chilli powder and chopped coriander stems (if using).
Add the stock, bring to a gentle simmer, and cook on low heat for 15-20 minutes or until the pumpkin and sweet potato pieces are tender and cooked through.
With 5 minutes to go, stir in the coconut milk and continue to simmer on a low heat. Once the pumpkin and sweet potato are cooked through, turn off the heat and add the chopped coriander leaves (save some for serving).
Blitz thoroughly using a hand blender or larger blender, working in batches if necessary. Add the lime juice (start with half and add more to taste), adjust the seasoning, and serve with roasted pumpkin seeds and fresh coriander.
Pumpkin weight: You'll lose some of this when cutting away the skin (see preparation steps in main post above). The amount of stock you need will vary depending on how much pumpkin you have, so adjust as necessary.Pumpkin variety: You could make this with any variety of winter squash, as well as replace the sweet potato with extra squash. If you're wanting to cook with a Halloween pumpkin, see my separate post on Halloween pumpkin soup using carving leftovers.Coconut milk: If you don't want to use full-fat, you could use reduced-fat coconut milk or simply replace with additional stock.Gluten-free: To make this recipe 100% gluten-free, use a vegan stock that is certified or labelled as such.Storage: This soup should keep well in the fridge for up to four days or freezer for up to six months.If you liked this recipe, you might also enjoy: