Classic Pumpkin Soup
This is a goodie, classic pumpkin soup! You can make this in a slow cooker on high for 2.5 hours or old fashion, in a pot! It's a hearty, nourishing and grounding soup
Makes 8 serves so it's good for lunches for the week or multipe dinners. Make it on a Sunday as a leg up for a kick ass week!
Ingredients
Olive oil (for cooking)
1 Tbsp ground cumin
2 Tbsp mild curry powder*
2 onions diced
4 cloves of garlic
2 carrots diced
1 whole squash (green skinned pumpkin) chopped into 2cm ish chunks
1 litre vege or chicken stock (homemade tastes best but bought stock works too)
1 can coconut cream
Fresh Coriander to serve
*note: if you can't find curry powder, use what you have eg: paprika, turmeric, ground coriander seeds, ground or fresh ginger
To Prepare
- Heat a dash of olive oil in a pot on medium heat and add spices, fry until fragrant
- Add onion and garlic and cook for 3 minutes or until it softens.
- Stir through chopped carrot and pumpkin, ensuring an even coating of the spices
- Pour in stock and stir, bring to the boil and then reduce heat and then cover and simmer for 30 minutes (simmering means gently bubbling away (like Rotorua)
- Pumpkin should be really soft by now, pour in the can of coconut cream and with a blending stick (or transfer to a food processor) blend until smooth.
- Taste and season with salt and pepper.
- Serve topped with fresh coriander leaves and with a side of seedy toast or for something GF and nourishing try my pumpkin buckwheat loaf!
This makes a pretty thick soup, you can add water or more stock to thin down.