ROAST PUMPKIN & COCONUT SOUP

Slow-roasted pumpkin, pureed with homemade vegetable stock, coconut, turmeric and spices. My favourite!
       
SERVES: 6
   
INGREDIENTS:
2kg (4 1/2 pounds) pumpkin
Olive oil
2 onions, peeled, diced
1 leek, halved, washed, sliced thinly
2-3 carrots, peeled, diced
1/2 head garlic, peeled, minced
4 cups vegetable stock
1 teaspoon ground turmeric
1/2 teaspoon ground paprika
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 cup coconut cream (or cream)
Pepper
Salt
Extra coconut cream, pepitas and smoked paprika, for serving
   
METHOD:
1. Slice pumpkin into wedges, discarding seeds. Place prepared pumpkin onto lined trays and drizzle with olive oil, salt and pepper. Cover with aluminum foil and roast on low in the oven, 150'C (300'F) for around 90 minutes until the pumpkin is soft. Allow the pumpkin to cool enough to touch. Remove and discard pumpkin skin.
2.  Saute onions, leek and carrots with a drizzle of olive oil in a large saucepan for 5 minutes or until vegetables are soft.
3.  Add minced garlic and stir well. Saute for 1 minute.
4.  Add the pumpkin, vegetable stock and spices. Stir well. The stock should just cover the top of the vegetables - if not, add some extra stock (or water). Simmer until everything is tender, around 15-20 minutes.
5.  Add coconut cream (or cream) and heat through.
6.  Remove soup from heat and allow to cool enough to puree in a blender (or use an immersion blender). Puree until soup is smooth.
7.  Season to taste.
8.  Serve soup hot with a drizzle of coconut cream, a sprinkle of pepitas and a pinch of smoked paprika.
9.  Store leftover soup in airtight containers and refrigerate for up to 3 days or freeze for up to 2 months.
       
Author: Megan Radaich        
Image credit: Megan Radaich        
Publication: www.foodpreserving.org
    

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