I’ve become a bit obsessed with pumpkins and have a carved one sat in the fridge I’m going to stuff later! This is fragrant, tasty and super filling too!
The recipe was passed down from my Mum and it’s pure happiness in a bowl.
You can omit the chilli of course if your little ones aren’t fans (my youngest likes chilli so we add it sparingly).
The only way I can adequately describe this soup is a tasty hug for your taste buds and tummy. It will warm the cockles and bring a smile to your face.
1 medium/large pumpkin
1 white onion, chopped
- 2 small carrots chopped
1 inch piece of root ginger, finely chopped
3 garlic cloves, finely chopped
- 2 cubes of organic vegetable stock (optional but offers a more intense, deeper flavour)
400ml/14fl oz coconut milk
sea salt and freshly ground black pepper
Handful of chilli, sprinked (optional)
Drizzle of cream (omit for vegan option)
- Sprig of coriander
Chop the pumpkin in half, holding it steady, then into quarters. Peel and de-seed then cut into small cubes.
Place the cubes into a large pan with the onion, carrots, ginger and garlic and add the vegetable stock cubes if using.
Pour in 400ml/14fl oz of water, bring to the boil and cook until the vegetables are soft.
Add the coconut milk, season with salt and pepper then reduce the heat and simmer for 10 minutes.
Blend in a blender or a hand blender for a smooth texture.
Pour into bowls, drizzle with cream if you wish, sprinkle with chilli if using, and add a sprig of coriander and some more freshly ground pepper to serve.
Perfect with crusty bread. Yum!