RECIPE | Spiced pumpkin soup

Ingredients

• 600g peeled and cubed pumpkin
• A generous knob of butter
• 1 small onion
• 1 leek chopped (reserve some for garnish)
• 2 cloves garlic
• 1 inch piece of fresh ginger grated
• ½ tsp chilli flakes
• 1 tsp cumin seed
• 1 tsp ground coriander
• 2 cups vegetable stock
• 1 small can light coconut milk
• Juice of 1 lime or lemon
• Salt and pepper
• Some pumpkin seeds for garnish (optional)

Method

1.      In a pot fry the onion, leek and garlic until translucent. 

2.      Add the spices and the cubed pumpkin and give everything a good stir. 

3.  And the vegetable stock and most of the coconut milk, season and simmer for about half an hour. 

4.      Remove from heat and stir in the lime juice.

5.      Puree soup with a hand mixer or in a blender.

6.      Serve garnished with fried leeks and toasted pumpkin seeds.

Toasted Pumpkin Seeds

Ingredients

• 2 cups pumpkin seeds
• 1 tbsp oil (corn, sunflower)
• 1 tbsp butter (or margarine)
• 1-2 tsp salt

1.     Separate the seeds from pumpkin pulp. No need to wash them, just pull the fibers and excess pulp off. Leaving remnants of the flesh on the seeds gives them a wonderful pumpkin flavor.

2.     In a bowl coat seeds with oil, butter and salt.

3.     Spread and bake on a baking sheet at 100°C until seeds are golden, crisp and dry, about 1 hour. Stir frequently to prevent scorching.

4.     Cool and sprinkle over pumpkin soup, salads or pasta dishes or eat as a snack.