Go Back
Print Pin

Pumpkin and pear coconut curry soup

Course Main Dish, Soup
Keyword dairy free, gluten free, mains, nut free, soup
Servings 4 people

Ingredients

For the soup

  • 1 medium pumpkin (500g once cut into small chunks)*
  • 1 can butter beans or cannellini beans drained and rinsed
  • 2 pears (around 250g) cut into medium chunks
  • 1 medium onion (yellow or red)
  • 2 large garlic cloves
  • 1 heaping Tbsp sliced fresh ginger (you can leave the skin on)
  • 2-3 Tsp yellow curry powder **
  • 1/2 Tsp cinnamon
  • 1/4 Tsp freshly cracked black pepper
  • 2 dashes of cumin
  • 1 Tbsp lemon juice
  • 800 ml vegetable broth
  • 1/2 (200ml) can full fat coconut milk
  • salt to taste

For the lemon and onion polenta fries***

  • 200g quick cooking polenta
  • 800 ml vegetable broth
  • 2 garlic cloves minced
  • 1 medium red onion diced into fine chunks
  • 2 Tbsp lemon juice
  • 1/2 Tsp zest of an organic lemon
  • 1/4 Tsp freshly cracked black pepper
  • 2 heaping Tbsp fresh herbs (I did basil, thyme and oregano) minced
  • pinch of salt

Crust

  • 1/2 Tsp salt
  • 3 Tbsp fine breadcrumbs
  • 1/2 Tsp onion powder
  • 1/2 Tsp garlic powder

Instructions

  • If you make the polenat fries, start with preparing everything for them.
  • In a pot whisk the polenta into the vegetable broth until no clumps are left. Bring to a quick boil, then reduce to a simmer on medium heat and cook for about 10 minutes.
  • Take the pot off the heat and let soak for another 10 minutes. then stir through the finely diced onion, minced garlic clove, chopped herbs, lemon zest and juice, pepper and season with a bit of salt if needed. Be careful not to add too much though as the coating contains some extra salt as well.
  • Spread out evenly in a small ceramic baking form and let sit in the fridge for a minimum of 30 minutes.
  • In the meantime start making the soup. First sautee the onion, garlic and ginger over medium heat in a bit of olive oil in a large pot until slightly golden. Add the pumpkin, pear and spices and cook for another 2-3 minutes.
  • Pour the vegetable broth and coconut milk into the pot as well, cover and let simmer on low heat for around 20 minutes. Halfway through cooking stir through the butterbeans.
  • Once the vegetables and pear chunks are soft, blend everything until smooth and creamy using a hend held blender. Take off the heat and season with salt and pepper and the lemon juice.
  • While the soup cools down a bit, finish the polenta fries. Preheat the oven to 200C and line a baking tray with some parchment paper.
  • Cut the chilled polenta into square shaped strips and layer onto the tray. Combine the breadcrumbs, garlic, onion and salt and dust the fries with the mixture. Bake for 20-25 minutes until golden and crispy.
  • Serve the soup topped off with some (vegan) sourcream or coconut yogurt, fresh cilantro, sesame seeds and chili flakes if extra spice is needed. Do not forget the polenta fries and enjoy!

Notes

*You can use whatever kind you prefer. I have tried it with Hokkaido and delicata squash and they both worked totally fine. Just have in mind that you have to peel the pumpkin in case you use Butternut! 
**If you have a sensitive gut, start with a third to half of the amount or use a very mild curry powder. 
***Allthough the fries are not too complicated, the do take a little more extra time. So feel free to serve the soup with some bread instead!