Pumpkin and coconut soup with crispy sage breadcrumbs
By Ellie Philips
Soup season has rolled around again and there is something immensely comforting about standing by the warmth of the stove and watching a soup splutter and thicken into life. The glut of root veg at this time of year gives way to sweet, earthy flavours and opulent colours, a fitting transition from the punchier tangs of summer. This pumpkin and coconut soup is a simple way of making good use of your pumpkin this Halloween, and bringing some warmth into the more dreary autumn days.
1 pumpkin (cut into 2cm cubes)
3 brown onions (roughly chopped)
6 cloves of garlic (roughly chopped)
1 tin of full fat coconut milk
VG stock (around 500ml)
2 ½ tsp medium curry powder
2 tsp cinnamon
1 tsp mixed spice
1 tsp yellow mustard seeds
1 tsp mixed herbs
Breadcrumb topping ingredients
A few slices of thick, slightly stale, crusty bread
A handful of fresh sage leaves (finely chopped)
Sauté the onions in olive oil at a medium heat until soft and translucent (around 10 minutes).
Add the garlic and mustard seeds to the pan and fry for a further 5 minutes.
Next, tip in the pumpkin, all the spices and salt and pepper, stirring thoroughly to ensure the mixture is well coated.
Make up a jug of VG stock and pour it into the pan, letting the mixture simmer.
After a few minutes of simmering, add the coconut milk, swilling out the tin with a little bit of boiling water and adding that too.
Leave the soup to simmer at a low heat for 30 minutes or so before blending with a hand-held processor.
Set the soup to the side and turn to your bread.
Tear up the bread roughly and whiz it in a food processor to form breadcrumbs (if you don’t have a food processor it’s possible to achieve a similar effect with a grater).
Warm a small frying pan with oil and fry the breadcrumbs and sage for a few minutes until crisp and golden, adding salt and pepper to taste.
Sprinkle the breadcrumb mix over the soup to serve.