I love soup, but this spiced pumpkin soup is something else! It’s so warming and cosy. I never used to like pumpkin soup growing up, but now I am obsessed and always make this recipe when I’m feeling like something warm, comforting and delish! In winter, going to the markets is something I love, though I don’t do it often, you can find amazing pumpkins and root vegetables there!
At my work we have shared lunch days and I made this for one of our soup days and everyone asked me for the recipe. This one below is enough to fill a big slow cooking pot. But you can just adjust the amount of pumpkin and amount of coconut milk to suit. I’m not a big fan of following recipes, I’m more of a chuck it together and see how it pans out kinda gal, but this recipe is pretty easy to follow.
– 2x Butternut Pumpkin Squash
– 1x White onion
– 3x Fresh garlic cloves
– 1 tsp Ground turmeric
– 1tsp Ground coriander
– 1tsp Ground cumin
– 1tsp Ground cinnamon
– Chilli Flakes (as much as you desire)
– Fresh Thyme (as much as you desire)
– Salt and Pepper
– 2x cans of coconut milk
1- Cut up pumpkin into 1cm squares
2- Add to a roasting dish
3- Put olive oil on to coat the pumpkin
4- Slice onion and add to roasting dish
5- Add spices, cumin, cinnamon, thyme, turmeric, coriander, chili flakes to pumpkin mix
6- Put in whole garlic cloves
7- Bake pumpkin for around an hour until golden brown
8- Blend up with coconut milk
9- Add salt and pepper
P.s you could add lentils and it could be a lentil curry as per the image below. Yum!
Enjoy, hope you love it!
Love and Light, Lisa x