What else do you want to do on those cold, dreary, wintery days than stay snuggled up on the couch with a thick blanket, beanie, ugg boots, hoodie and your dog?… Eat (or drink) soup. This heart-warming liquid gold will keep you cozy and warm all day long while you stay sausage-rolled in your favourite fluffy blanket. On these days I love to turn on the oven, roast a big batch of pumpkin, heat up the stove and create a big, delicious pot of pumpkin soup. I make use of all the leftovers by freezing meal sized portions so that I can quickly and easily heat it up next time the grey, dark, dreary weather strikes. Serve it hot, with a warm, thick slice of your favourite bread and sprinkle with freshly picked coriander. This recipe is actually extremely quick and easy to make, you will have created a winter warmer in no time at all.
HEART-WARMING PUMPKIN SOUP
- 1 Large Butternut Pumpkin
- 1 Brown Onion
- 1 Garlic Glove
- 1 Can (400ml) Coconut Cream
- 500ml Vegetable Stock
- 2 Tbsp Coconut Oil (or olive oil)
- 1 Tsp Cumin Powder
- 1 Large Handful Fresh Coriander
- Salt & Pepper
- Preheat your oven to 200 degrees (fan-forced) and line a baking tray with baking paper.
- Start by peeling the butternut pumpkin, halving it and spooning out the seeds.
- Chop the pumpkin into large cubes and place on the lined baking tray.
- Drizzle with 1tbsp of coconut oil, season with salt and pepper and sprinkle with cumin. Toss until every piece is well coated.
- Place in the oven and bake for 20-30 minutes until the pumpkin is golden and soft when pricked with a fork.
- Whilst the pumpkin cooks, peel and dice the onion and garlic.
- Heat a large pot over a medium heat and add 1tbsp coconut oil.
- Add the onion and garlic to the pot and stir until translucent and fragrant.
- Now add the stock and coconut cream to the pot. Stir until combined and allow to sit, covered, over a medium-low heat to warm up whilst you wait for the pumpkin to cook.
- Once the pumpkin has cooked, place it into a blender and blend until you reach a smooth puree. (Alternatively: Add to the pot and use a handheld stick blender to form a liquid soup).
- Gently and slowly spoon the pumpkin puree into the pot and stir until combined and smooth (if you would like your soup to be more liquid, just add some water).
- Heat the soup, stirring occasionally, until you reach a desired temperature.
- Using a ladle, spoon the soup into bowls and serve with fresh coriander on top.
- Leftovers will keep in the fridge in an airtight container for a week. Alternatively – portion the soup out into meal sizes and freeze for months!