Wednesday, 26 October 2016

Pumpkin + coconut soup



I've finally, reluctantly accepted that it's autumn. Rather than be miserable about it though, I've decided to use it as an excuse to get creative in the kitchen and experiment with all the seasonal produce available at the moment. Which obviously means pumpkins. I've never really cooked with them before, but after impulse buying one, I decided it was time!

This soup is so perfect in the colder months and it's so, so easy to make. 

Ingredients (serves 4)
1 small pumpkin (750g)
2 white onions
3 cloves of garlic
olive oil
salt and pepper
500ml stock
1 can coconut milk
25g peeled ginger root
1 tbsp tamari 
1 tsp chilli flakes (optional)


Preheat your oven to 180c. Slice up the pumpkin and onions (I cut the pumpkin into eights, onion into quarters) and rub with a little oil, salt and pepper. Keep the garlic cloves in their skins. Put everything onto a lined baking tray. 
After around 25 minutes, remove the onion and garlic and add to your blender. If you just have a stick blender, add to a pan instead.

Roast the pumpkin for a further 20 minutes or so, until it's totally soft and slightly browning but not burnt. Once it's done, take it out and leave to cool slightly before scooping it out of it's skin. Add all of the remaining ingredients to the blender and blend until smooth. Check for seasoning, add more if necessary.


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