Spicy Coconut Soup

The nights are drawing in and Autumn is firmly upon us. It’s getting cold and wet, but the leaves are changing to beautiful colours and it’s time to snuggle down with a hot drink and your favourite soup.

This delicious soup uses in season pumpkin, coconut milk and a kick of chili, perfect to warm you up even on the darkest of days. Best of all, it will only take you 30 minutes to make!

Maybe I should change my blog to a soup blog, it’s all I seem to be posting these days. Maybe I’m not taking to well the the cold. Maybe I just love a good hearty, but healthy soup. Maybe both.

I take it to work everyday for lunch, and it’s leaking onto the blog because I’m so busy.

I’ve taken my first few freelance jobs and am currently ghost writing and developing the photos for a cook book! That’s right, I’m going to have my work published.

Okay, not under my name, but that’s pretty exciting.

However, what you’re seeing on the blog, is what I’m actually eating.

I don’t have time to make wonderful, towering baked goods that were once my signature, which is depressing when it’s pumpkin season.

I’ve also got the guilts a little bit, recipe development and food photography can mean a lot of waste, so I’m certainly not making anything for my little blog that might get wasted. Despite living with 20 people you’d be surprised.

So yummy Spicy Coconut Soup it is, and even better if they take 30 minutes to make!

Spicy Coconut Soup Recipe – Pumpkin, Chili and Coconut Soup #SpicyCoconutSoup

Ingredients For Spicy Coconut Soup Recipe

1tbsp coconut oil
2 small white onions (finely chopped)
2 cloves garlic (crushed)
1 small red chili (finely chopped and seeds removed)
1 small eating pumpkin or butternut squash (peeled and chopped)
300g carrots (peeled and chopped)
1 litre veg stock
3 sprigs thyme
salt and pepper
100ml coconut milk

Instructions For Spicy Coconut Soup Recipe

Heat the oil in a large pan over a medium heat.
Add the onions and cook for 3-4 minutes until soft.
Add the garlic and chili and cook for a further 2 minutes.
Next add the pumpkin and carrots, as well as the vegetable stock and thyme sprigs.
Cook on a low to medium heat until the pumpkin and carrot are soft.
Remove the thyme sprigs and blend with an immersion blender.
Stir in the coconut milk and salt and pepper to taste.
To serve garnish with a sprig of thyme and a swirl of coconut milk.