Pumpkin Soup
Description
If you are making lanterns for Halloween, this is a good use for the delicious pumpkin flesh so nothing goes to waste! Delicious regardless of whether you';re making at Halloween or not.
Ingredients
- 2 small <p>1 large or pumpkins </p><p>A few carrots </p><p>1 tablespoon coconut oil</p><p>2 litres vegetable stock</p><p>2 cloves garlic</p><p>2 cm piece of fresh ginger</p><p><strong>Optional:</strong> Spices such as chilli (or orange fleshed squash such as crown prince or butternut)
- paprika
- cumin or coriander powder</p><p><!
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Instructions
- 1
- Peel and de, seed the pumpkin, then chop into 2 cm cubes, Peel the carrots (if using) and cut into thick slices, Melt the coconut oil in a large pan on a low heat and add the pumpkin and carrots, Stir in the spices and ginger and stir for 5 minutes, Add vegetable stock, Bring the stock to the boil and then simmer for 10 minutes until soft, When the veg is soft blend in a food processor or with a Soup wand until smooth, Add water if too thick and cook for 10 more minutes, Garnish with pumpkin seeds, sage and croutons
Photography: Patricia Niven for Made In Hackney
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