27th Oct 2014
This soup is autumn in a bowl, all those delicious and warming flavours that give us a reason to look forward to this time of year. There’s no better dinner to come in out of the cold to and this comforting soup will leave you feeling warm and cosy.
Ingredients (Serves 4)
1 Medium Pumpkin (I used a Golden Nugget Pumpkin rather than the kind you’d carve)
1/2 a Butternut Squash
3 Cloves of Garlic
1 White Onion, Roughly Diced
3 Tablespoons of Coconut Oil
1/4 Teaspoon of Cumin
1/4 Teaspoon of Ground Ginger
1/4 Teaspoon of Turmeric
750ml of Stock (Veg or Chicken)
Handful of Pumpkin Seeds
Salt & Pepper to Serve
Step 1: Chop, scoop out and peel your pumpkin and squash into cubes. This is a bit tedious so if you’re short on time buy it already prepared.
Step 2: Lay the cubes out in a roasting tin and drizzle with about a tablespoon of melted coconut oil and a good pinch of coarse salt. Add the three garlic cloves (still in their skins) and toss it all around. Roast at 200’C for about 35 minutes.
Step 3: About 30 minutes in, put your large pot on medium heat and add about two tablespoons of coconut oil. Add in the onions and let them sweat for a few minutes, stirring regularly until they’ve gone translucent and soft.
Step 4: Sprinkle in all of your spices on top of the onions and stir them all around. Pour in your stock.
Step 5: Take the roasted pumpkin and squash out of the oven, squeeze the garlic cloves out of their skins and add everything to the pot. Let it simmer away for about ten minutes.
Step 6: Add everything to your blender, either in batches or all at once depending on the size of your blender and blitz until smooth and creamy. Add it all back to the pot and let it simmer while you toast the pumpkin seeds. Add them to a pan on medium/high heat and toast them for a few minutes until they’re nice and plump.
Step 7: Serve with salt and pepper, a sprinkling of pumpkin seeds and a drizzle of olive oil. This recipe is Gluten Free, Dairy Free, Vegan & Paleo.
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