Gluten-Free Roast Pumpkin Coconut Soup

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It’s the simple recipes on a cold winter’s day that make us feel homely and secure. I love this time of year for soups that truly warm the soul and do not take a lot of effort!

Gluten-Free Roast Pumpkin Coconut soup is super tasty and so easy! It’s all cooked on one tray and then blended, so it has big flavours with little effort. By the way, how cute is this photo of Otis, the labradoodle, licking his lips?

Gluten-Free Roast Pumpkin coconut Soup in a martini glass.

Why I Love This Recipe

I love this recipe because its packed with goodness and has a twist to the taste of a normal pumpkin soup!

Ingredients

PUMPKIN: I prefer Jap Pumpkin as this type creates a thicker consistency when blended
GARLIC: A must! Add it to taste, but I like plenty.
WHITE ONION: For a sweet taste
POTATO: The white potato – no need to wash or peel!
RED CURRY PASTE: Store-bought is easiest and makes this soup so delicious!
COCONUT CREAM: Always the cream makes the soup glossy and creamy
HONEY: Just a touch of sweetness to balance the flavours
STOCK CUBES: Always gluten-free and vegetarian for this soup
TO SERVE: Sour cream and Chilli Flakes

Instructions

Let’s get cooking! Line a large baking tray with baking paper.
Cut the pumpkin and potato into similar sizes. I keep the skin on as it blends beautifully once cooked and offers extra fibre.
Add the garlic, onion and honey over the veggies. Bake 180°c for 45 mins until soft.
In a large pot add the red curry paste and coconut cream, along with the stock cubes. Bring to boil then simmer until blended.
Add the roasted goodness into the pot. Blend with a Stick Blender or Bamix to blitz it all together. Taste and add salt/pepper as needed.
Serve in bowls or martini glasses with a dollop of sour cream and chilli flakes.

Tips and Tricks

Can I make this in advance

Yes, you can! This recipe is perfect for making ahead for the next night and enjoying it when life is busy. It will keep in the fridge for the week.

Can I take out the red curry paste?

Of course you can – no need to substitue this ingredient if you want more of a traditional taste

Can I freeze the Soup?

Yes, you can! This sort of dish is great for batch cooking, so go for it!

Gluten Free Roasted Coconut Pumpkin Soup

Raquel Bosustow

Its the simple recipes on a cold winters day that makes us feel homely and secure. I love this time of year for soups that truly warm the soul and dont take a lot of effort!

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5 from 1 vote

Prep Time 10

Cook Time 45

Serves

Ingredients

1 large pumpkin, chopped
5 white potatoes, chopped
1 large white onion, chopped
3 cloves garlic, chopped
4 tbsp honey
4 tbsp red curry paste
400 ml coconut cream
2 stock cubes

Instructions

Let's get cooking! Line a large baking tray with baking paper.
Cut the pumpkin and potato to similar sizes. I keep the skin on as it blends beautifully once cooked and offers extra fibre.
Add the garlic, onion and honey over the veggies. Bake at 180°C / Gas 4 for 45 mins until soft.
In a large pot add the red curry paste and coconut cream, along with the stock cubes. Bring to boil then simmer until blended.
Add the roasted goodness into the pot. Blend with a Stick Blender or Bamix to blitz it altogether. Taste and add salt/pepper as needed.
Serve in bowls or martini glasses with a dallop of sour cream and chilli flakes.

Nutrition

Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #livewellbyraquel on Instagram so I can see your delicious creations.

Course | Soup

Cuisine | THAI