There are pumpkin soups and there are pumpkin soups. I’m not sure what makes a good one other than the fact that this is my tried and tested favourite. Autumn has finally struck and I am so happy to welcome it with a pumpkin soup!
1 butternut pumpkin, cut into chunks
2 garlic cloves
4 cups vegetable stock or water
1 400ml tin coconut cream
salt and pepper
Oil the pumpkin pieces and sprinkle cumin, salt and pepper over them. If you like spice, add chilli flakes also. Roast in the oven until tender (Mine were huge chunks so I roasted them at 190degC for 45 minutes.
Chop leek and saute with chopped garlic. Once softened (but don’t let it get too brown), add roast pumpkin chunks, stock/water and coconut cream. Simmer for 10 minutes and then blend. If it’s too thick for you, add more stock/water. Everyone has their own preferences for the thickness of soup!
We served this up with BBQ garlic corn cobs and garlic turkish bread for the kids to dip in their soup! Delicious!!