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Pumpkin Soup

Yields4 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Pumpkin Soup

 1 brown onion – diced
 ½ pumpkin – trimmed, skin removed and roughly chopped
 1 tbsp coconut oil or butter
 ½ bunch coriander stalks – finely chopped
 1 tsp cumin
 ½ tsp turmeric
 ½ tsp cinnamon
 1 tsp thyme
 2 - 2 ½ cup veg stock
 1 cup coconut cream
 ½ bunch coriander leaves – chopped (optional garnish)
 3 tbsp olive oil
 Sea salt
 Black pepper
1

Pre heat oven to 220C.

2

Place all the pumpkin on a baking tray lined with baking paper.

3

Drizzle the olive oil and season the pumpkin – toss the pumpkin to ensure the oil is coating it evenly.

4

Place in the oven and reduce the heat to 190C.

5

Cook for 35-40 minutes or until cooked through and golden.

6

Remove from heat and set aside.

7

In a fry pan heat the coconut oil/butter on a medium heat.

8

Add the onion and coriander stalks and cook of for 3 - 4 minutes.

9

Add the herbs and spices and cook for further minute.

10

Add the stock and bring to the boil, reduce to a simmer and cook for 8-10 minutes.

11

Add the pumpkin to a blender, pour in the liquid and blend for 20 seconds or until fully processed.

12

Remove from the blender and return to the stove top on a low heat.

13

Add the coconut cream and stir to combine.

14

Season. Add coriander leaves (optional).

Recipe by Scott Gooding

Nutrition Facts

Servings 0