Pumpkin Beetroot Soup

This creamy pumpkin and beetroot soup with coconut milk is comforting, full of flavor, and perfect for chilly days.

Course Dinner, Lunch, Main Course, Soup

Cuisine American, Continental

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 344kcal

Immersion Blender (or a countertop blender - If using a countertop blender, work in batches and vent the lid).

1 tablespoon cooking oil
1 medium-sized onion
2 garlic cloves minced
450 g Hokkaido pumpkin or butternut squash - about 16 oz, peeled if using butternut, and cut into 2 cm (¾ inch) cubes
2 small beetroots each approximately 125 g / 4.5 oz, peeled and diced into 1 cm (½ inch) cubes
500 ml vegetable stock or 2 cups, plus extra to adjust
1 can coconut milk 400 ml / 13.5 fl oz, full fat, shaken well
¼ teaspoon ground nutmeg
½ teaspoon salt plus more to taste
¼ teaspoon black pepper
chopped beetroots or coconut cream - to garnish optional

Heat the oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes until soft and translucent. Stir in the garlic and cook for 1 minute until fragrant.
Add the pumpkin, beetroot, stock, salt, and pepper. Bring to a boil, then cover, reduce the heat and simmer for 20 to 25 minutes, until a knife slides easily through the beetroot.
Stir in the coconut milk and nutmeg. Simmer gently for 2 minutes without boiling.
Remove from the heat and blend until completely smooth. The soup should coat the back of a spoon but still pour easily. If it's too thick, add stock 50 ml at a time.
Taste and adjust the salt and pepper, if necessary, garnish, then serve.

Dietary note: The soup is vegan if the stock is.