Pumpkin Soup RECIPE

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. 2. Dice up the pumpkin into inch size chunks. Or you can purchase pre-cut pumpkin pieces.

3. 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.

4. Add the pumpkin pieces, stir well, and cook until they start to soften.

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.

6. 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 purée with a hand blender until smooth. You can use a food processor if that is easier.

8. 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.

9. To serve: Heat the olive oil in a frying pan set over a medium heat until hot.

10. Add the shallot and a pinch of salt, frying until softened. Remove from the heat and stir in the parsley.

11. Ladle the soup into warm bowls, and drizzle with some coconut cream.

Enjoy