Pumpkin soup
It’s pumpkin season and this recipe is a simple easy way to make the most of this seasonal vegetable. It tastes smooth with the coconut milk but with a kick of ginger and chilli flakes, just enough to wake up the taste buds. This recipe is also great to bulk cook and keep in a refrigerator for up to 4 days or freeze for up to a month.
Serves: 4 / Ready in: 1 hour / Difficulty: 2/5 / Storing: Store in a sealed container.
Ingredients
1 kg Pumpkin
2 white onions
Thumb sized piece of ginger
Chives
Coconut oil
1L Organic vegetable stock
125ml organic coconut milk (plus more to serve)
Pinch or more of chilli flakes
1 lime
Method
Start off with prepping the pumpkin, cut it in half and with a spoon scoop out the inside seeds and stringy flesh. Place the pumpkin cut side down so the skin side faces up. Start to peel off the skin with a knife, slicing away from you, take your time and keep your hands/fingers out of the way of the knife.
Once the pumpkin is skinned, cut it into cubes, approx 2 cm, this doesn’t need to be precise.
Heat up 1 tbsp of coconut oil in a large saucepan on a medium heat and throw in the cubed pumpkin. Peel and roughly chop the onion, and throw it into the saucepan too. Peel and grate the ginger, or chop it into small squares, and throw that in the saucepan as well. Allow it to saute until it’s soft, approx 10 mins. Try a piece of pumpkin, it should still hold its shape but be soft enough to easily bite into it.
Now add in the stock, coconut milk and chilli flakes. Season and bring to the boil, then reduce the heat to a simmer. Allowing it to cook for 40 minutes.
Time to blend, using a food processor or a stick blender, blitz the soup until it’s smooth. Add the lime juice, chopped chive and taste, adjust the seasoning if needed and serve. Top with some swirls of coconut milk and a side of crusty bread to dip.
Enjoy!
Nutritional information, per serving
kcal: 194
Fat: 9.4g
Saturates: 8.2g
Carbs: 27.7g
Sugars: 10.9g
Fibre: 2.6g
Protein: 3.6g
Watch me make the Pumpkin soup