H E A LT H Y E AT I N G D R M
Winter Warming Pumpkin Soup As the nights close in and the weather turns decidedly chilly, nothing beats eating a hearty winter soup for dinner. Here is a delicious recipe that will, no doubt, become your goto favourite this season‌
This easy pumpkin soup can serve up to four people and takes approximately 1 hour and 10 minutes to make.
INGREDIENTS: 1 medium pumpkin, halved 2 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, finely chopped 150mL dry white wine (optional) 1/2 tsp ground coriander 1/2 tsp ground cumin 1 pinch cayenne pepper 1 1/4 vegetable stock, plus extra as needed 1 can of coconut cream, save a little for serving Salt and freshly ground black pepper
METHOD:
1.
Scoop out the stringy pulp and seeds from pumpkin halves using a tablespoon.
w w w.seve ns tarme dia.co.uk
2.
Dice up the pumpkin into inch size chunks. Or you can purchase pre-cut pumpkin pieces.
blender until smooth. You can use a food processor if that is easier.
3.
8.
4.
Add the pumpkin pieces, stir well, and cook until they start to soften.
9.
5.
Stir in the wine, bring it to a simmer and reduce by threequarters. Stir in the spices, cook for 1 minute, and then cover with the stock.
10.
6.
11.
Heat the olive oil in a large saucepan on a medium heat. Add the onion, garlic, and a pinch of salt. Cook for about 5-6 minutes.
Bring to a simmer again and cook steadily for about 30-35 minutes until the pumpkin is tender enough to blend.
7.
When ready, stir in the coconut cream and purĂŠe with a hand
Return the soup to a simmer and season to taste with salt and pepper; thin out with some more stock if too thick. Cover and keep warm.
To serve: Heat the olive oil in a frying pan set over a medium heat until hot. Add the shallot and a pinch of salt, frying until softened. Remove from the heat and stir in the parsley.
Ladle the soup into warm bowls, and drizzle with some coconut cream.
Enjoy
DR M | WI NTE R - 2 0 2 0 /21
51
