Creamy Pumpkin Soup
This creamy pumpkin soup is packed with vegetables and has tons of flavour. The perfect meal for the colder months.
Top it with some fresh herbs, roasted pumpkin seeds and pumpkin oil, and serve with a side of fresh crusty bread.
Ingredients: (Serves 4-6)
1 pumpkin, peeled deseeded, and cut into chunks (roughly 1kg once cut)
1 white onion, diced
1 whole garlic bulb
6 celery stalks, chopped
1 400g tin coconut milk
1 tsp ground ginger
1 tsp cumin
1 tsp cinnamon
1 tsp ground coriander
300ml vegetable stock
salt and pepper to season
Preheat the oven to 200°c.
Begin by peeling and chopping the pumpkin into chunks, roughly a couple of inches in size. Cover the pumpkin with oil and the spices (cumin, ginger, coriander & cinammon) and place onto a baking tray.
Next, cut off the top of the garlic bulb, drizzle it with oil, and add it to the tray alongside the pumpkin. Place the tray inside the pre-heated oven and roast for about 25-30 minutes, until the pumpkin is soft.
Meanwhile, fry the onion in a saucepan with the chopped celery.
Once the pumpkin is cooked, add it to the saucepan, along with the can of coconut milk, vegetable stock and some salt and pepper. Squeeze the roasted garlic out from it’s shell (careful not to burn yourself!), and add that to the pan too.
Mix everything together, put a lid on the saucepan, and let it simmer for about 20 minutes.
Blend the soup until smooth.
Serve into bowls and top with roasted pumpkin seeds, a sprinkling of fresh coriander and drizzle with pumpkin seed oil. Delicious!