Pumpkin soup

Creamy pumpkin soup

I know I promised a chocolate cake recipe, but I thought of posting this soul filling pumpkin soup recipe first (also because I need to take a proper picture of one of my chocolate cakes..LOL)

This is one of my “go-to” recipes since it’s super easy, filling and oh-so satisfying! I try my best to use organic pumpkin since it’s the main ingredient, so hope you will too.

So here goes…

Organic Pumpkin 250g

Garlic 4 cloves

1 large Onions

Olive Oil 2 tbsp

Salt to taste

Pepper 1tsp (or as you please)

Cayenne pepper (just a pinch)

Pinch of sugar

Double cream 125ml (you can use 2% or replace this with Coconut cream)

2 Bay leaves

2 to 3 sprigs of parsley

Cut the pumpkin into large cubes and rub it with a little Olive oil and salt. Place it on a non-stick pan and roast it at 180C for 20 minutes or until soft. Put the roasted pumpkin cubes in a blender or food processor and blend until smooth (like a puree), if it’s too stiff to blend, add a few tablespoons of water. Take a large non-stick pot and add the remaining Olive oil and keep it on medium heat. Add crushed garlic, Onions (cut into small cubes), bay leaves and cook until the onions are caramelized (make sure not to burn). Add the pumpkin puree and stir until everything is combined. Add the cream / coconut cream and stir until combined. Add salt, pepper, cayenne pepper and a pinch of sugar. Let it come to a boil and stir. Don’t forget to taste to make sure that you have the spices and salt to your liking. Add a little chopped parsley or some croutons when serving. Serve hot and enjoy 🙂

TIP – Coconut cream is a great substitute for double cream and it will enhance the flavour of the soup adding a bit of an Asian twist.

My family and I love this recipe and we serve it with garlic bread.

Until next time <3