Roasted Butternut, Pumpkin and Coconut Soup
This is a vegan and gluten free soup, packed with flavour and is soul comforting yet very economical using the entire pumpkin.
Recipe can also be adapted to personal tastes.
Ingredients
Roasted butternut pumpkin and coconut soup
2 small butternut pumpkins
1 teaspoon olive oil
1 tablespoon canola oil
1 onion diced
2 x green chillies sliced
1 tablespoon freshly grated ginger
2 tablespoons garlic minced
1 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon fennel powder
1 teaspoon cumin powder
2 x 400 ml cans coconut cream
1.5 litres Water
Salt & fresh ground pepper (to taste)
Instructions
Preheat oven to 180°C
Wash and dry the pumpkins. Cut pumpkins in half and scoop out seeds. (reserved seeds for roasting) Cut the pumpkin into chunks and toss in olive oil and spread on a baking sheet. Roast for about 45 minutes or until pumpkin is tender. Set aside.
Roasting of the pumpkin seeds
Preheat oven to 160°C
While it's OK to leave some strings and pulp on your seeds clean off any major chunks.
Boil the seeds in salted water for ten minutes, drain and allow to dry single layer
Toss pumpkin seeds in a bowl with 1 teaspoon sesame oil and 1 Tablespoon Tamari
Spread pumpkin seeds in a single layer on baking sheet.
Bake for about 45 minutes, stirring occasionally, until crispy and coloured
Making of Soup
Heat canola oil in a large soup pot over medium high heat.
Add onion, cook for about 5 minutes, until they are soft and starting to turn translucent.
Add the ginger, garlic and chilli cook for about a minute.
Add the turmeric, coriander, fennel and cumin powders and stir cooking for another minute.
Add the coconut milk, water stirring to combine.
Bring to a simmer and then reduce heat to medium low.
Add the pumpkin, allow to simmer for about 15 minutes.
Using a stick blender, carefully blend soup until it is a smooth consistency.
Season with salt and pepper to taste.
To Serve with natural yoghurt, chopped fresh coriander and roasted pumpkin seeds as a garnish.