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Creamy Pumpkin Soup
A delicious and lightly spiced autumnal pumpkin soup. A creamy and comforting injection of colour and immune-boosting nutrients to keep you going through the winter months.
Use homemade coconut milk or oat cream to make this recipe zerowaste.
- 1 Large pumpkin
- 4 cloves Garlic (to roast whole)
- 1 White onion
- 2 cloves Garlic (minced to saute)
- 500 ml Homemade veggie bouillon or stock
- 800 ml Homemade coconut milk or oat cream
- 2 tbsp Curry powder
- 2 tbsp Tumeric
- 1 tbsp Smoked paprika
- 2 tsp Fresh ginger (minced)
- 1 tsp Himalayan sea salt
- 1 tsp Ground black pepper
- A squeeze of lime, and a sprinkle of coriander, seeds, and any other toppings you'd like to add.
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Preheat oven 200 degrees. Chop pumpkin into even pieces and roast for 30-40 minutes until soft and brown. Add 4 cloves of garlic to roast.
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In a large pan, heat a splash of water and sauce garlic and onion until water cooks off. Add spices and seasoning and stir to coat.
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Pour in 500ml water and vegetable bouillon or stock and bring to a boil.
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Add roasted pumpkin, garlic, and coconut milk.
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Simmer for 15 minutes or so.
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Blend until creamy.
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Taste and adjust seasoning if needed.
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Enjoy!
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