Soupy sort of evening! I do love my soups and it doesn’t get much more seasonal than mr. Pumpkin.
Prep the veg:
Peel, chop/slice a pumpkin, 2 potatoes, 2 or 3 small red onions, 2 cloves of garlic.
(Scoop out seeds from the pumpkin and set aside)
Pop all the veg into a heated and oiled pan and cook off for 5 min
Then into a pot and cover with veg stock until you cover the veg.
Half a can of coconut milk
Pinch of coconut sugar
A scoop of engevitas nutritional yeast flakes.
Boil, reduce and let simmer for up to an hour.
I used my hand blender to blitz into a delicious soup.
For the pumpkin seeds:
Seperate flesh from seeds
Pop the seeds into a pot of salted water. Boil, reduce, simmer for 15 min and drain.
Pop into ziplock bag and sprinkle in spice of choice
I used sumac. Smoked paprika is great too.
Onto a lined tray at 200c for 20 min along with a sprinkle of salt and olive oil.
To pretty up the soup:
I topped it with parsley, chilli flakes, the spinach pesto that is making an appearance all week and the toasted pumpkin seeds.
A big slice of chunky bread (or two) for extra dip-ability!
Winter I’m ready for you. Yum!