Time to feeding
Feeds 4-6 or 1 hungry wildeling with lots of left overs
In Autumn, this is by far my favourite soup dish. This recipe isn't ideal for the regular orange halloween pumpkins as the skin is tough to remove, but works great with the smaller pumpkins and you can leave the skin on.
- Place pumpkin in oven at 200 °C for 20 minutes
- Test skin to make sure it is soft to the touch
- Remove and leave to cool
- Pumpkin should be very easy to chop up (leave skin on for extra goodness - it breaks down in the blender)
- In a large pot, add vegetable stock, chopped carrots, onions, garlic and pumpkin. Bring to the boil and then simmer for 10 minutes
- Add ginger and coconut milk. Transfer to a food processor and blend until smooth.
- Transfer to pot and reheat if necessary. Top with fresh chopped coriander
- 1 pumpkin/squash
- Japanese pumpkin called Kabucha is the best
- 5-7 large carrots, peeled and chopped
- 1 large yellow/white onion, chopped
- 4 cloves of garlic, chopped
- Fresh grated ginger (as much as you would like, I use c.2 inches)
- 600ml vegetable stock
- 1 can coconut milk
- 1/4 teaspoon red pepper flakes
- 1 teaspoon lemon/orange/lime juice and zest (optional)
- Fresh coriander to garnish (optional)
- 2 teaspoons of honey will sweeten the soup.
- Freeze extra portions and leave to defrost in the morning and come home in the evening and reheat for a super quick dish.
- If you don't have a food blender then you can leave it as a chunky soup, or roughly mash with a potato masher