There’s something so indulgent about pumpkin soup. An incredibly simple, healthy and easy to create dish, pumpkin soup has got to be one of the most comforting, homely and warming meals there is. This recipe puts a subtle contemporary spin on an old classic, with the flavours in the Chilli Coconut & Pecan Topper complimenting the delicious and creamy roast pumpkin, making this the perfect go-to winter warmer!
This recipe is vegan, paleo, and dairy, soy and sugar free
- 1 whole medium sized butternut pumpkin
- 2 spring onions, diced
- 2 tsp minced garlic
- 2 cups reduced salt vegetable stock
- 1 cup coconut milk
- 2 tbsp olive oil
- Black pepper, cinnamon and paprika (approx. 1 tsp each)
- 2 tbs of KOJA Chilli Coconut and Pecan Salad Topper
- Preheat a fan-forced oven to 160 degrees Celsius.
- Take a sharp knife and cut the skin off and dice the pumpkin. Take a lined baking tray, evenly spread the diced pumpkin, drizzle with approx. 1 tbsp olive oil and roast in the oven for around 1 hour, making sure the pumpkin doesn’t burn. When cooked it should be soft the whole way through.
- Take a large saucepan over medium heat and put in the remainder of the oil. Add in the diced spring onion and minced garlic. Cook for a few minutes, stirring constantly so the garlic doesn’t burn, before adding in the cooked pumpkin, vegetable stock and coconut milk. Simmer for a few minutes until the whole mixture is warm.
- Using either an emulsion blender or standard blender, combine the soup for several minutes on high speed until thoroughly combined. Add in the paprika, cinnamon and pepper to taste.
- When blended, return the soup to the saucepan for a further 5 – 10 minutes to heat thoroughly.
- Serve topped with KOJA Chilli Coconut and Pecan Salad Topper, some thinly sliced spring onion, chopped coriander and a pinch of fresh alfalfa sprouts.