Pronto Pumpkin Soup
Just felt like making a soup for lunch today. I confess to using the tinned pumpkin puree for this recipe, both because it was all i had in and because I was time shy. The results was lovely, rich, hearty soup you can stand a spoon in. If you'd rather a thinner soup just add more stock.
Recipe type: Soup
Serves: 8 portions
- 1kg pumpkin/butternut squash (or for the Pronto version x2 425g tins 100% pumpkin puree, organic if available)
- 2 medium sized organic onions (red/white)
- 3 cloves organic garlic
- 1 tsp coconut oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 850ml organic/homemade vegetable stock
- 150ml coconut milk
- 1 tbs organic maple syrup
- 2 tsp mid/medium curry powder
- 2 tsp sea salt
- 1 tsp fresh ground black pepper
- ¼ tsp nutmeg
- If using fresh pumpkin or squash cut into quarters, deseed and place flesh down on a lined baking sheet
- place in a preheated oven, 350F/180C and roast for approximately 50 minutes until the flesh is soft.
- remove from the oven allow to cool and scoop the flesh away from the skin.
- Chop the onions and garlic finely, if available use a food processor.
- Warm 1 tsp of coconut oil in a heavy bottomed saucepan and add the cumin and coriander seeds, once toasted lightly add the onions and garlic.
- Pour over 6-8 tbs of water and steam fry(cook the vegetables at a high heat in the water for 6-8 minutes until soft and translucent, stir regularly)
- Add the pumpkin/squash flesh or tinned pumpkin puree stir to combine and then add all the other ingredients.
- Bring to the boil then simmer for 10-15 minutes.
- Pour into a food processor and blend till smooth.
- Serve with a sprig of coriander or some toasted pumpkin seeds and some hunks of fresh, warm bread.