Spiced Pumpkin & Coconut Soup

Soup

Last year I had planned on creating all sorts of amazing things with the glut of pumpkins around Hallowe’en and then things got away from me. So this year, I made sure I got in there early to create some very tasty creations. This soup is full of gentle, soothing spices that will give your immune system a good boost and warm you from the inside out on these cold Autumnal days. Substitute sweet potato or butternut squash when pumpkin is out of season.

  • 3 tsp coconut oil
  • 1 medium pumpkin
  • 1 tsp turmeric
  • 1 tsp cardamon
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 2 medium onions, diced
  • 3 cloves garlic, minced
  • 1 litre hot vegetable stock
  1. Preheat an oven to 180°.
  2. Melt 2 teaspoons of coconut oil in a large roasting tray.
  3. Prepare the pumpkin by slicing off the top and tail to create a flat level surface to work off so that the pumpkin doesn’t end up rolling everywhere on you. Then slice the remaining skin off. Cut in half and spoon out all the seeds and hairy bits.
  4. Chop the pumpkin flesh into chunks, add to the roasting tray with all the spices and mix thoroughly.
  5. Roast for 25-30 minutes or until soft through.
  6. Melt 1 teaspoon of coconut oil in a large saucepan over a medium heat. Add the onion and garlic and saute until the onion is translucent.IMG_1761
  7. Add the roasted pumpkin and vegetable stock. Bring to a boil and reduce to a simmer continuing to cook for 15 minutes.
  8. Blend until smooth.

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