Pumpkin soup is a favourite of everyone’s. Why not tickle it up a bit with extra vegetables, coconut and some aromatic spice for a change? This pumpkin soup takes around an hour to cook – perfect for a week night dinner.
BEAUTY FOOD BENEFITS
Pumpkin is fabulous for its high vitamin A and beta carotene! Vitamin A fights against free radicals which can damage our body and bring on wrinkles. Without enough vitamin A our skin can become dry, this pumpkin soup is a great way to boost your vitamin A content and maintain soft smooth skin whilst creating an easy meal all the family (especially kids) will love.
PUMPKIN SOUP RECIPE
1 butternut pumpkin – peeled, chopped roughly. (set seeds aside for toasting later)
1 onion – roughly chopped
Drizzle of oil to saute (eg coconut)
1/4 tspn cumin seeds
1/4 tspn coriander seeds
water or 1 litre chicken stock
1 tblspn coconut
2 tblspn cashews (optional in case of allergies)
ginger – few slices
1 clove garlic
salt & pepper
other veggies if on hand – roughly choppep – a stick of celery, a few slices red capsicum, a tomato, or carrot.
- Fry onions to til soft. Add spices and fry for a minute to release aromatics. Add all other ingredients, bring to boil. Turn down to simmer for an hour.
- Puree with a turbo charged stick or in a blender. If too thick – add some more liquid – water, milk, nut milk or stock.
- Whilst the soup is cooking gently pan fry the pumpkin seeds in olive oil and salt.
- Serve with a dollop of yoghurt, sour cream or a drizzle of tahini & a sprinkle of the seeds.
TIPS AND TRICKS
- I love to use chicken stock as it adds another dimension to the soup – Campbell’s 1 litre tetra packs are fine if you don’t have time to DIY for this pumpkin soup.
- If the pumpkin seeds are too tough with their husk then saute the commercially bought green pepitas (inside seed).
- Cashews help make the pumpkin soup creamy