Pumpkin Soup

Dinner
Photo of Pumpkin Soup

Ingredients

  • FOR 1 MEDIUM PUMPKIN
  • 3 tbsp olive oil
  • 2 onions, chopped
  • 1 tsp brown sugar
  • 3 garlic cloves, minced
  • 1 tbsp grated ginger
  • 1 whole pumpkin, peeled and cubed
  • 1/4 tsp chilli powder
  • 1 tsp curry powder
  • 1.5 cups vegetable stock
  • 1 can coconut cream
  • Salt & pepper to taste
  • TO SERVE
  • Coconut yoghurt or Greek yoghurt
  • Olive oil
  • Fresh parsley
  • Focaccia bread

Method

  1. Heat olive oil in a large pot over medium heat.
  2. Add onions and brown sugar. Sauté until soft and slightly caramelised.
  3. Add garlic and ginger and cook for 1–2 minutes until fragrant.
  4. Add cubed pumpkin and stir in chilli powder and curry powder.
  5. Pour in vegetable stock and bring to a boil. Reduce heat and simmer until pumpkin is soft (about 20–30 mins).
  6. Add coconut cream and blend the soup until smooth using a stick blender or regular blender.
  7. Season to taste with salt and pepper.
  8. Serve hot, topped with a dollop of coconut or Greek yoghurt, a drizzle of olive oil, and chopped fresh parsley.
  9. Great served with warm focaccia bread.