As the weather cools, this is the kind of soup we keep coming back to – rich and complex with a hint of spice, and a swirl of coconut. Finished with a drizzle of our Long Track Crispy Chilli Oil, it’s simple, warming and just a little bit special.
Roasted Pumpkin & Coconut Soup with Crispy Chilli Oil
As the weather cools, this is the kind of soup we keep coming back to – rich and complex with a hint of spice, and a swirl of coconut. Finished with a drizzle of our Long Track Crispy Chilli Oil, it’s simple, warming and just a little bit special. Serves 4–6
Ingredients
- 4 tbsp olive oil, divided
- 1.5kg butternut pumpkin, cut into chunks
- 1 large brown onion, chopped
- 4 garlic cloves (skin on)
- ½ tsp sea salt
- ½ tsp ground cinnamon
- ½ tsp chilli flakes
- Freshly ground black pepper
- 4 cups chicken or vegetable stock
- ½ cup full-fat coconut milk
- 2 tbsp maple syrup
To serve
- Natural yoghurt
- Fresh coriander
- Long Track Pantry Crispy Chilli Oil
Method
1. Preheat oven to 200°C. Place pumpkin and whole garlic cloves on a lined baking tray. Drizzle with 1 tablespoon olive oil and sprinkle with salt. Roast for 35–40 minutes, until soft and caramelised. Set aside to cool slightly, then squeeze garlic from skins.
2. In a large pot, heat remaining olive oil over medium heat. Add onion and cook for 8–10 minutes, until soft and translucent. Stir through cinnamon, chilli flakes and a pinch of salt.
3. Add roasted pumpkin and garlic, breaking it up gently with a spoon. Pour in stock, bring to the boil, then reduce heat and simmer for 15 minutes. Remove from the heat.
4. Stir in coconut milk and maple syrup. Remove from heat and blend until silky smooth using a stick blender.
5. Ladle into bowls and finish with a swirl of yoghurt, fresh coriander and a generous drizzle of Long Track Crispy Chilli Oil
Serving Tip
Pair with warm sourdough or toasted focaccia for the ultimate autumn lunch.
