
Spicy Pumpkin & Coconut Pepperpot Soup
Full of spice and flavour from our Caribbean Pepperpot Flavour Bomb this is a delicious and comforting veggie, bean and coconut soup. Perfect for a satisfying lunch or dinner and a great way to spice up autumnal pumpkin or squash. If you like things extra spicy drop in a scotch bonnet pepper.
Method
In a heavy-based saucepan or deep-sided pan melt the coconut oil over a medium heat. Add the onion and cook for 4-6 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Stir in the flavour bomb.
Add the peppers, pumpkin or squash, tomato and stir, cooking in the Flavour Bomb for a minute. Tip in butter beans and the stock. Bring to the boil, reduce the heat, cover and simmer for 18-20 minutes until the pumpkin/squash is tender. Stir in the coconut milk and then add the spinach. Gently simmer for a minute or two until the spinach has wilted. Check for seasoning.
Ladle into bowls and scatter with chopped coriander (if using).
Ingredients
- 1 tbsp coconut oil (or sunflower oil)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 x Ainsley Caribbean Pepperpot Flavour Bomb
- 1 small pumpkin or 1 butternut squash (approx. 500g when peeled/deseeded, cut into 1-2cm cubes
- 2 peppers, deseeded, cut into chunks
- 2 large tomatoes, roughly chopped or a handful of cherry tomatoes, halved
- 1 x tin of butter beans, rinsed, drained
- 300ml vegetable stock
- 1 x 400ml coconut milk
- 2 handfuls of spinach
- chopped coriander, to serve (optional)
- sea salt & freshly ground black pepper