Creamy Coconut Pumpkin Soup

Talented Stacey Hatfield of Natural Spoonfuls has crafted a delightful Creamy Coconut Pumpkin Soup brimming with captivating flavours and aromatic spices that will envelop you in a warm, comforting embrace this winter!

The recipe was made by Stacey using our nöni™ 4.5L Saucepan + 27cm Skillet Lid Set. Stacey found our non-nickel stainless steel range 'a dream to cook with.' She used the 27cm Skillet lid to create delicious toasted coconut flakes to finish off the dish perfectly.

(Image by Stacey Hatfield)

Ingredients (serves 2)

• Extra virgin olive oil, drizzled
• 1 leek, sliced
• 1 stalk lemongrass
• 2 garlic cloves, minced
• 2½ cups bone broth or vegetable stock
• 1/2 cup red lentils
• 4 cups pumpkin, cubed
• 1 zucchini, diced
• 1/2 tsp cumin
• 1/4 tsp ground coriander
• Salt & pepper, to taste
• 1 x 400ml can coconut cream

To serve

• Fresh parsley
• Toasted coconut flakes & shredded coconut (toast in the skillet lid!)
• Red chilli flakes
• Sourdough or crusty bread

Method

1. Heat saucepan and drizzle with oil.
2. Add leek, lemongrass and garlic to the pan and cook until softened.
3. Add bone broth, red lentils, pumpkin, zucchini, cumin, coriander, salt and pepper. Bring to a boil, then reduce to a simmer and continue cooking for 15 minutes, or until pumpkin has softened.
4. Stir through coconut cream and cook for a further 2 minutes.
5. Use a hand blender to blitz the soup to a smooth consistency.
6. Meanwhile, heat the skillet lid over medium heat and toast coconut flakes until golden.
7. Serve soup with parsley, toasted coconut, chilli flakes, and crusty bread.