Creamy Pumpkin soup

This pumpkin soup is so comforting. It’s like a hug in a bowl! Pumpkins contain vitamins A, E and folate, which can strengthen your immune system, along with carotenoids and fibre.

Ingredients

2 tablespoons olive oil

1 onion, chopped

2-3 cloves of garlic, minced

1 litre of vegetable or chicken stock

1.3 – 1.8 kg pumpkin flesh, chopped (1 medium)

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

Sea salt & black pepper

Pinch smoked paprika

¼ teaspoon turmeric

1 cup coconut milk

Optional: roasted pumpkin seeds, a drizzle of coconut milk, feta cheese chopped chives, sprinkle of paprika

Method

1. Preheat oven to 375°F (190°C). Place the pumpkin on a baking sheet, drizzle with a little olive oil, and sprinkle with sea salt. Roast for 45-60 minutes or until the flesh is tender.

   Alternatively, add chopped raw pumpkin to the onions and cook until it starts to soften.

2. In a large pot, heat the olive oil and sauté the onion and garlic, until soft and translucent (about 5 minutes). Add the spices and cook for 2 minutes.

3. Stir in the pumpkin flesh. Add the vegetable or chicken broth. Bring to a gentle simmer, reduce the heat and simmer for 15-20 minutes.

4. Blend or liquidise the soup until smooth. Return it to the pot and place it over low heat. Stir in the coconut milk. Taste and add sea salt and pepper if needed.

Optional garnish: When serving, add a swirl of coconut milk, pumpkin seeds, feta cheese, chives, paprika, or parsley.

Enjoy!