Pumpkin Soup
Preparation: 10 mins
Cooking: 30 mins
For 2 servings
Ingredients
- 400 g Hokkaido squash
- 1/2 apple
- 2 spring onions
- 650 ml vegetable stock
- 1/2 tsp turmeric
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- 250 ml coconut milk
- Olive oil
- Salt, pepper
Instructions
- Peel, deseed, and dice the squash. Core the apple and cut into pieces. Finely slice the spring onions.
- Heat 1 tbsp olive oil in a large pot over medium heat. Add the squash and sauté for about 5 minutes, stirring occasionally. Add the apple and spring onions and cook for another 5 minutes.
- Stir in the cinnamon, turmeric, nutmeg, 1 tsp salt, and a pinch of pepper. Deglaze with a splash of vegetable stock, stirring to loosen any browned bits from the bottom. Add the remaining stock and simmer over low heat with the lid on for 10–15 minutes.
- Blend the soup until smooth using an immersion blender. Return the pot to low heat.
- Stir in the coconut milk and 4 tbsp olive oil and simmer gently with the lid on for another 10 minutes.
- Serve topped with toasted pumpkin seeds or walnuts.
About this recipe
This roasted pumpkin soup is ideal for the cosy, cold days in autumn and winter. The combination of fresh seasonal pumpkin and apple, seasoned with coconut milk and cinnamon, tastes both hearty and fruity.