Homemade Pumpkin Soup
Homemade Pumpkin Soup that’s going to make you want to pat yourself on your back. You’re going to be so proud...and organised.
INGREDIENTS
1 entire butternut pumpkin, skin removed + roughly chopped in 1 1/2 inch pieces
3 garlic cloves, unpeeled
2 tbsp coconut oil
1 tbsp cumin
1 tsp coriander seed powder
2 cups stock (I use chicken bone broth or you can also substitute with water)
1 cup water
1 tsp salt
toppings
Coriander
1 shallot, chopped
1 tbsp olive oil
1 heaped tbsp Greek Yogurt
Chilli flakes
METHOD
Preheat oven to 175°C + line a tray with baking paper.
Carefully remove pumpkin skin with a sharp knife. Chop pumpkin into 1 1/2 inch pieces and distribute on the baking tray. Work 2 heaped tbsp of coconut oil over the pumpkin. Add garlic cloves. Season with cumin, coriander seed + salt.
Bake for 40-50 minutes, tossing halfway through, until a fork easily pierces pumpkin.
Remove from the oven + place pumpkin into a large saucepan on medium heat adding water and chicken bone broth, if using. Make sure to remove the peel from garlic cloves and add in also. Bring ingredients to a simmer then remove from heat. Using a hand blender, purée the soup until silky smooth. This step is key - I tend to blend for 4-5 minutes. You may need to add up to 1 more cup of water depending on size of pumpkin. Season with additional salt, as needed.
Pour soup into single serve recycled jars for easy lunches throughout the week. Makes 4 generous servings.
Add topping suggestions, if you want to take it to fancy town.