This is easily one of my favourite soup recipes. Even during the months outside of winter I find myself returning to this recipe over and over again. It’s simple, comforting and perfect served with crusty bread and a sprinkling of poppy seeds.
When chopping and deseeding the pumpkin, I keep the seeds and roast them in the oven with a little olive oil, salt and smoked paprika. They’re the perfect, crunchy soup topper and full of incredible vitamins and minerals! No need to throw away precious parts of your veggies! I always serve my pumpkin soups with these gorgeous, crunchy pumpkin seeds and a sprinkling of poppy seeds too.
I love taking this soup to uni in a thermos, but I also love slurping up a huge bowl after a long, cold day.
- Approximately 750g pumpkin (I buy whichever variety is the cheapest)
- 2 medium sized carrots
- 2 medium sized potatoes
- 1tbsp minced garlic
- 1tbsp coconut oil
- 1tsp turmeric
- 1tbsp vegetable stock powder (or a vegetable stock cube)
- 1 medium sized red chilli
- 1 white onion
- 1 can full fat coconut milk
- Salt and pepper to taste.
- Begin preparing the root vegetables (pumpkin, carrots and potato) by evenly chopping into cubes. Slice the onion also.
- In a large pot on high heat, fry off the onion, garlic and chilli in coconut oil until fragrant and the onion appears translucent.
- Add all of the root vegetables, frying off for a few minutes. (If things are starting to burn, add a splash of water to the pot.) Fry off for approximately 5 minutes.
- Add enough water to the pot to cover all of the vegetables, then add the vegetable stock, coconut milk and turmeric.
- Lower the heat and simmer the soup, covered, for approximately 45 minutes to 1 hour.
- Once all of the vegetables have softened, transfer to a blender (or use a stick mix) and blend the soup until thick and creamy.
- Add salt and pepper to taste.
Serve immediately with fresh crusty bread or store in containers for a weeks worth of lunches. This can serve anywhere between 4 and 7 people. A batch like this will give me five or six lunches for the week, or a couple of well sized dinners. Can also be frozen!