Daily menu, October 21: warming leek-coconut soup, pumpkin risotto and coconut custard pie

Wednesday 21 October 2026 15:00 - Juliette Hess
Daily menu, October 21: warming leek-coconut soup, pumpkin risotto and coconut custard pie

Cool October weather calls for a menu that feels warming from the first spoonful to the final bite. This three-course plan begins with leek, coconut, and curry soup, a creamy, aromatic starter that brings gentle spice and a touch of brightness to the table. Its coconut milk and curry set a cozy tone without making the meal feel heavy.

For the main course, colorful pumpkin risotto celebrates the season with tender pumpkin, Parmesan, and the comforting texture of risotto rice. The menu then takes an unexpected turn with spaghetti squash-coconut custard pie, pairing cooked squash with coconut milk, vanilla, and a lightly sweet finish. Together, these dishes make a distinctive autumn dinner, balancing savory warmth, seasonal ingredients, and a dessert that echoes the soup’s coconut notes in a completely different way.

Leek, coconut, and curry soup: a creamy, spiced starter

This starter brings together leeks, onion, olive oil, and curry, then gets its smooth, mellow character from coconut milk. The recipe keeps the preparation straightforward: cook the ingredients, blend the soup, and finish with coriander and peanuts for a fragrant garnish with extra texture. Adjusting the curry to taste lets you keep the seasoning gentle or make it more pronounced. Served warm, this leek, coconut, and curry soup is a comforting opening course for a cool-weather meal, while its aromatic profile prepares the palate for the pumpkin risotto to follow.
Leek, coconut, and curry soupRecipe Leek, coconut, and curry soup

When you come home in the evening after a day in the rain and cold, the solution lies in dinner with this delicious leek, coconut, and curry soup! Creamy and very easy to make, it will bring sunshine into your home as well as a touch of the exotic!...

Colorful pumpkin risotto with parmesan and vegetable stock

This main dish puts pumpkin at the heart of a classic risotto, combining its delicate flavor with rice, onion, butter, white wine, and Parmesan. A vegetable stock made with water and vegetables such as celery, carrot, and onion provides the cooking liquid, while salt and pepper season the dish. The recipe is presented as a simple seasonal choice for a family meal or dinner with friends. Its warm color and creamy risotto texture make it a satisfying centerpiece between the curry-scented soup and the coconut-forward dessert.
Pumpkin risotto, a delicate first course perfect for autumnRecipe Pumpkin risotto, a delicate first course perfect for autumn

We’re now right in the middle of pumpkin season : with its warm colour and delicate flavour , it’s hard to decide which recipe to add it to first. We’ve decided for you! We’re bringing you a tasty pumpkin risotto , perfect either as a meal for...

Spaghetti squash-coconut custard pie with vanilla

For dessert, this custard pie combines cooked spaghetti squash with light coconut milk, eggs, flour, and a little agave syrup. Baking powder, salt, vanilla extract, and coconut extract round out the mixture, while grated sweetened coconut provides the topping. The squash gives this pie its distinctive identity, and coconut carries a subtle flavor link back to the starter without repeating its savory spices. It offers a gently sweet finish to the autumn menu, with familiar custard ingredients and an unusual vegetable at its center.
Spaghetti squash-coconut custard pieRecipe Spaghetti squash-coconut custard pie

Put all ingredients (except the spaghetti squash and the coconut) into a blender or food processor.

Frequently asked questions

How can I adjust the curry flavor in the soup?
Use more or less curry to suit your preferred level of spice; the recipe also suggests chili flakes for extra heat.

What can I serve with the leek soup?
Crusty bread or a fresh salad pairs well with the soup.

Which rice works well for pumpkin risotto?
Carnaroli, Arborio, Roma, and Vialone Nano are all suggested risotto rice varieties.

Which pumpkin is recommended for the risotto?
Choose a pumpkin with dense flesh; Delica is one suggested option.

How can I make the risotto less dry?
While stirring, add another half ladle of vegetable stock and mix carefully.

Can the risotto be stored?
The provided guidance says it can be kept in an airtight container in the refrigerator for a couple of days; reheat it in a pan with some stock and stir in Parmesan.

Shopping list for the complete menu

Leek, coconut, and curry soup
  • 1 Tbsp olive oil
  • 1/2 onion
  • 500 g leeks
  • Salt
  • Pepper
  • 1 (large) Tbsp curry
  • 1 cup coconut milk (20 cl)
  • Coriander
  • Peanuts
Colorful and delicate pumpkin risotto
  • 3/4 cup risotto rice
  • 1 cup onions
  • 5 Tbsp parmesan
  • 10 oz pumpkin
  • 1.5 Tbsp butter
  • 2 Tbsp white wine
  • Salt
  • Pepper
  • Water (1 L)
  • Vegetables of your choice (celery, carrot, onion, etc.)
  • 2-3 Tbsp olive oil
Spaghetti squash-coconut custard pie
  • 1 13.5 oz. can light coconut milk
  • 1/4 c. agave syrup
  • 6 tablespoons flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 cup cooked spaghetti squash
  • Grated sweetened coconut
Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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