It’s Halloween again, and up and down the country families will be carving pumpkins ready for various spooky activities. It seems such a shame to waste all that lovely pumpkin flesh though…. so why not make this delicious and healthy soup with it instead?
If you want to make it more substantial just blend it briefly and keep it lumpy, plus you could always fry some shallots, leeks and /or bacon to sprinkle on the top.
Ingredients: serves 6
1-2 tbsp avocado or olive oil
1 large brown onion, chopped
3 cloves garlic, diced
1 large carrot, cut into chunks
1 large sweet potato, cut into chunks
1/2 large pumpkin, flesh only cut into chunks
800ml vegetable stock
1 large cooking apple, peeling & cut into chunks
2 tsp turmeric
1 tsp curry powder (or to taste)
salt & pepper
400g tin full fat coconut milk
drizzle of coconut yoghurt to serve (optional)
Heat the oil in a large saucepan on the hob and add the onion. Cook gently for a few minutes before adding the garlic.
After a minute add the carrot, sweet potato and pumpkin and stir thoroughly to ensure they don’t stick and burn. Cook on medium heat for about 20 minutes until the veg have started to soften.
Next add the vegetable stock and the apples, followed by the spices and seasoning. Bring to the boil.
Cook on a simmer for around 30 minutes or until the vegetables are thoroughly cooked through and soft.
Blend the soup to desired consistency. Serve with black pepper and a swirl of coconut yoghurt on top.