Pumpkin Soup

Winter’s here and so is the time for some soups! Hearty, healthy and warm soups to cozy around on cold winter nights. Pumpkin’s in season and what better way to celebrate seasonal vegetables?

Ingredients:

600 gms Pumpkin flesh, roughly chopped

3 Garlic loves, roughly chopped

1 tsp ground coriander

1 tsp ground cumin

800 ml Vegetable stock

200 ml coconut milk

1 tbsp pumpkin seeds

Method:

1. Put the pumpkin flesh into a food processor and whiz for 30sec until almost smooth. Add the garlic and spices and whiz again for 30sec. Empty into a large pan.

2. Pour over stock and coconut milk, bring to the boil, then cover and simmer for 15min.

3. Remove from heat and blend until smooth – do this in batches, if necessary. Check the seasoning and ladle into warmed soup bowls.

4. Sprinkle with pumpkin seeds and freshly ground black pepper. Serve with crusty bread.

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