Fall Pumpkin Soup


Print Recipe
Fall Pumpkin Soup
Servings
servings
Ingredients
  • 2 tbsp Rockwell's neutral flavoured coconut oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1/2 tsp ground coriander
  • 1 tsp cumin
  • 1/2 tsp freshly grated nutmeg
  • 1 kg peeled, diced pumpkin or equivalent canned puree if in a hurry
  • 1 large potato, peeled and diced
  • 1 litre vegetable broth
  • 1/2 cup coconut milk (unsweetened)
Servings
servings
Ingredients
  • 2 tbsp Rockwell's neutral flavoured coconut oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1/2 tsp ground coriander
  • 1 tsp cumin
  • 1/2 tsp freshly grated nutmeg
  • 1 kg peeled, diced pumpkin or equivalent canned puree if in a hurry
  • 1 large potato, peeled and diced
  • 1 litre vegetable broth
  • 1/2 cup coconut milk (unsweetened)
Instructions
To Prepare
  1. Heat oil in large sauce pan over low heat. Add onion, leek and garlic and cook 2-3 minutes until tender. Add spices and continue to cook for 30 sec stirring consistently. Add pumpkin, potato and stock increase heat to high and bring to boil. Turn heat down to low, cover and allow to simmer for 30 minutes. Allow to cool slightly, transfer soup to blender and blend on high until fully blended. Do this in batches only ever filling blender 3/4 full each time. Return soup to pan, stir in coconut milk and reheat gently.
To Serve
  1. Season with salt, pepper and nutmeg to taste. Top with coconut milk drizzle, pumpkin seeds, croutons or basil (as shown).

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