This roasted pumpkin soup is like getting a big warm hug. Not the creepy kind-a-hug… but the hanging out with an old friend kind.
Hot, nourishing, delicious… and there’s enough for lunch tomorrow too!
Don’t you love recipes that have loads of hidden veggies? This one blends a variety of veggies (without losing that rich pumpkin taste) into a creamy, flavoursome pot of gold.
Eat your Pumpkin and wipe your feet too! – What?
Ever heard of a pumpkin mat? It’s a Native American tradition. They flattened strips of pumpkins, dried them and wove them into mats. Native Amercians call pumpkin isqoutm squash. Now you can make your own isqoutm squash mat for those cold winter mornings… or perhaps moccasins would work better if you were shooting for the Native-American-style this winter.
The Recipe – Pumpkin Soup
½ roasted pumpkin
1 grated zucchini
1 grated carrot
2 diced onions
2 chopped celery stalks
2 diced garlic cloves
1 grated squash
2 chopped shallots
1 teaspoon of cinnamon
1 teaspoon of turmeric
½ cup of water
1 tub of coconut cream
1 tablespoon of coconut oil
1 handful of parsley
1. Pour coconut oil into hot pot and place the onion and garlic in to simmer.
2. Place carrot and celery into the pot and stir for 2 minutes reducing the heat.
3. Pour in the rest of the vegetables adding the water and place the pot lid on to simmer for 5 minutes.
4. Stir the vegetables and place the turmeric into the pot.
5. Add 1/3 of the cream and stir in.
6. Blitz the soup with a hand mixer or nutribullet adding the parsley.
7. Place the cinnamon into the pot and add the rest of the cream.
8. Season with pepper and a pinch of Himalayan salt to desirable taste.
9. Simmer until the soup is hot and to the thickness you like.
Recipe: Victoria Ings
Photos & Blog: Lystra Bisschop