They say pumpkin soup is boring... say again! Well that is completely untrue when it comes to The Spice and our homemade deliciously wholesome pumpkin soup recipe. The perfect soup to warm you up and soothe you at the same time, nom nom nom.
Throw in a couple of your favourite spices and viola! Lets not forget though, the quality of your pumpkin will go a long way in this one. We recommend shopping at your local farmers market and sourcing some seriously fresh produce. Also, make sure you ask your vendor which pumpkins are the ripest because the ripest always make for the best soups.
Ingredients
For the soup:- 1 whole butternut pumpkin, cubed
- Half an onion, in large slices
- 3 cloves garlic, chopped
- Pinch of cinnamon
- Pinch of chilli flakes
- Pinch of cumin
- 200ml unsweetened almond milk (or regular cows milk, soy milk, coconut milk)
- Olive oil
- Tasman sea salt natural flakes (to taste)
- Ground pepper (to taste)
To serve:
- Natural coconut yoghurt
- Olive oil
- Fresh parsley
Method
Preheat oven to 220c, fan setting. Place the butternut pumpkin and garlic in a baking tray, and drizzle with olive oil. Add a generous pinch of cinnamon, chilli flakes, and cumin, and toss together. Place the slices of onion across the top of your pumpkin, and roast for 25-35 minutes until extremely soft. Leave a few minutes to cool.
Add to blender with milk, and blitz for a few minutes until smooth, adding more salt and pepper to taste.
[Optional] Serve with a dollop of coconut yoghurt, a drizzle of olive oil, and fresh parsley.
