When the weather starts to get colder I love a big bowl of tasty soup and what is more autumnal than spiced pumpkin soup?! I like to make big batches to keep in the freezer for last minute meals and to take to work for lunch. I definitely recommend doubling the recipe for convenience.
Roasting the squash and carrot first sweetens them and brings out the flavour resulting in a much more delicious soup! I decided to add coconut milk to this recipe to add some richness which goes perfectly with the comforting warmth of the cinnamon and ginger.
Serves 2
INGREDIENTS:
300g pumpkin, peeled and deseeded
3 medium carrots, peeled
1 stick of celery
½ tsp garlic infused olive oil
½ tbsp dried mixed herbs
2 tbsp fresh chives, chopped
200ml canned coconut milk (plus extra to garnish)
300ml boiling water
2 tsp brown rice miso paste or ½ tbsp tamari
½ tsp ground ginger
½ tsp ground cinnamon
½ tsp ground turmeric
½ tsp cayenne pepper
METHOD:
- Heat the oven to 200oc and line a baking tray
- Chop the pumpkin and carrots into 1 inch chunks and spread out on the baking tray
- Drizzle over half the garlic oil and sprinkle over the dried herbs over the pumpkin and carrots then roast for 25-30 minutes until soft and leave to cool
- Heat the remaining oil in a large pan over a medium heat
- Roughly chop the celery and add to the pan with the chives, fry for 2-3 minutes until fragrant
- Add all the other ingredients to the pan, including the squash and carrot, bring to the boil then simmer for 10 minutes
- Leave the soup to cool slightly before blending until smooth, adjust the seasoning to your taste if needed
- Serve with the remaining coconut milk drizzled over the soup and a few pumpkin seeds if you like
