We love pumpkin soup - it is one of our favourite dishes to make in winter (or autumn) as it is warming, flavoursome and doesn't feel like we are just having liquid for dinner!
We add a bit of a coconut cream and a range of spices to this to increase the flavour and make it warming and therapeutic!
It is full of vitamins and minerals and is delicious served with a sprinkling of pumpkin seeds, coconut flakes and a slice of toasted sourdough bread!
Thai inspired Pumpkin Soup
Serves 4 with maybe some leftovers
Ingredients:
1 brown onion diced
5cm piece of fresh ginger diced
2 garlic cloves crushed and diced
1 small chilli (taste dependent)
2 tsp turmeric powder (or you can use fresh)
2 tsp coconut oil
1kg butternut pumpkin (skin and seeds removed)
1 can coconut cream
500mL vegetable stock
To serve:
Coconut flakes
Pumpkin seeds lightly toasted
Sourdough bread (if not gluten intolerant)
Method:
1. Heat coconut oil in large saucepan until melted and coated the bottom of pan.
2. Add ginger, onion, garlic, chilli and turmeric and sauté until fragrant and onion begins to soften.
3. Add pumpkin and coat in spices by stirring.
4. Add coconut cream and vegetable stock and stir. Bring to boil then lower to a simmer and stir occasionally for 20 minutes or until pumpkin has softened.
5. Remove from heat and allow to cool for 10-15 minutes.
6. Blend in batches using a blender or mixer until smooth.
7. Serve with coconut flakes and a sprinkle of toasted pumpkin seeds and a slice of sourdough bread.
Enjoy!