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CATEGORIES: FOOD

Creamy Pumpkin Soup

Details

Servings

4 servings

Prep time

15 minutes

Cooking time

40 minutes

Ingredients

1/4 medium pumpkin or 500g diced pumkin
1 Onion
1 tin coconut milk
500ml low-sodium vegetable stock
Fresh ginger
2 cloves garlic
1 Fresh red chilli
1 tbsp cumin
1 tsp miso paste
GARNISH
Fresh coriander
Toasted pumkin seeds
Chopped red chilli

Directions

Prepare your pumpkin into cubes. Do not peel the pumpkin! This is all the good stuff you want to keep. Set the seeds and pumpkin guts aside for toasting and baking bread.
Chop 1 onion roughly
Crush 1 clove of garlic
Add pumpkin, garlic, onions and cumin to a baking dish and bake in the oven on 180 degrees Celsius for 25-30 minutes or until it is soft and caramelised
In a pot add the ginger, miso paste, and 2nd garlic clove with a glug of olive or grapeseed oil and allow this to start sizzling.
Add the baked pumpkin to the pot and add half the stock and half the coconut milk. Let this cook for a bit.
Use a stick blender to blend the soup into the desired consistency. If you like it thick it should be perfect but just add some more coconut milk or stock to make it more silky
Top your soup with desired garnishy goodness and enjoy!

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Creamy Pumpkin Soup

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