Creamy Pumpkin & Coconut Soup
A velvety, gently spiced soup made with roasted pumpkin and coconut milk. The turmeric and cumin add warmth while keeping it baby-friendly. Served thick enough for baby to scoop with a pre-loaded spoon or dip toast fingers into.
Ingredients
- 300 grams Pumpkin
- 200 ml Full-Fat Coconut Milk
- 0.5 small Onion
- 1 clove Garlic
- 0.25 teaspoon Ground Turmeric
- 0.25 teaspoon Ground Cumin
- 0.25 teaspoon Ground Ginger
- 1 tablespoon Olive Oil
- 100 ml Water
Instructions
- Preheat oven to 200°C (400°F). Cut the pumpkin into wedges, remove seeds, and drizzle with olive oil.
- Roast pumpkin for 25-30 minutes until very soft and starting to caramelize.
- Meanwhile, in a pot, heat olive oil over medium heat. Add diced onion and cook for 3-4 minutes until soft.
- Add garlic and cook for 30 seconds. Add turmeric, cumin, and ginger. Stir for 30 seconds until fragrant.
- Scoop the roasted pumpkin flesh from the skin and add to the pot.
- Pour in the coconut milk and water. Bring to a gentle simmer and cook for 5 minutes.
- Blend until smooth using a stick blender. Adjust thickness with a little more water if needed — the soup should be thick enough to cling to a spoon.
- Cool to a safe temperature before serving. Offer on a pre-loaded spoon or with toast fingers for dipping.
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