❤ SPICED PUMPKIN & COCONUT SOUP ❤
A little bit of of pumpkin action in the lead up to Halloween 👻
Who doesn’t like a hearty pumpkin soup ? This recipe will warm the tips of your toes. My recipe adds a taste twist to the usual recipe - adding some coconut milk, orange zest, and a twang of ginger for richness in flavor.
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INGREDIENTS (4 servings)
▪️600g pumpkin, cut into cubes
▪️2 carrots, thickly sliced
▪️1 white onion, cut into eight
▪️3 cloves of garlic
▪️½ tsp cayenne powder
▪️1 star anise
▪️Pinch of salt to taste
▪️1 tbsp olive oil
▪️2 cups of vegetable stock
▪️½ cup coconut milk
▪️1 orange zest
▪️2 cm fresh ginger, grated
▪️1 bay leaf
▪️½ teaspoon seeded mustard
▪️1 tbsp coconut cream .
Pre – heat the oven to 180 C | 350 F.
Place the pumpkin, carrots, white onion and garlic on a baking tray and sprinkle with olive oil and a pinch of salt. Roast in the oven for 50-60 minutes. Remove from the oven and let it cool. Remove the skin from the garlic and onion.
Add the pumpkin to a food processor, with the onion, garlic, carrots, cayenne powder, vegetable stock and coconut milk. Blend well until smooth.
Transfer the soup into medium sauce pan and add the orange zest, grated ginger, star anise, bay leaf, mustard and some salt to taste. Bring to a simmer for a few minutes, then remove from the heat. The soup can be eaten immediately - but I like to let it rest for an hour or two to let the spices blend into the soup base.
For serving, place into a small bowl and garnish with a dribble of coconut cream. Run a chopstick through the cream to make a lovely pattern. .
NUTRITION per serving
Fat: 7.9 g
Carbs: 17.4 g
Protein: 2.5 g