Spiced Pumpkin Soup
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 1 pumpkin ((approx 1kg), peeled and chopped into chunks )
- • 1 medium onion, (peeled and cut into 8)
- • 4 garlic cloves, (peeled and crushed)
- • 1 red chilli, (deseeded and sliced)
- • 500 ml boiling water
- • 400 ml dairy-free coconut milk
- • 1 vegetable stock cube
- • 2 tbsp Cajun spice mix
- • 2 tsp smoked paprika
- • salt and pepper, (to taste)
- • low-calorie cooking spray
- • 30 g pumpkin seeds
- • 1 tsp smoked paprika
Preparation Steps
Preheat the oven to 200ºC, and spray a baking tray with low-calorie cooking spray.
Add the pumpkin to the baking tray and sprinkle over the Cajun spice mix and smoked paprika. Pop in the oven for 20 minutes. After 20 minutes, give the tray a shake, then add the onion, garlic, and red chilli. Cook for a further 20 minutes.
Add the roasted vegetables to a large saucepan. Then add the stock cube to the boiling water, and pour into the pan, along with the coconut milk. Set the pan on a medium heat, and bring to the boil. Lower the heat and simmer for 15 minutes.
Using a stick blender, blitz the soup until smooth. Add a little water until the soup is your desired consistency, then season with salt and pepper to taste. Serve with some pumpkin seeds and a sprinkle of smoked paprika.