This month’s recipe proves that healthy eating can be deeply satisfying. Our hearty winter pumpkin soup delivers comfort food satisfaction while providing the nutrients your body needs to thrive during the colder months.
Hearty Winter Pumpkin & Coconut Soup
Serves 6
Ingredients:
2.5kg butternut pumpkin
1 medium brown onion, diced
6 garlic cloves, minced
2 tsp grated ginger
1.25L vegetable stock
200ml lite coconut cream
1 tsp cinnamon
1 tsp nutmeg
1 tsp turmeric
Salt and pepper, as desired
Olive oil spray, for cooking
Method:
Preheat oven to 200C and line a tray with baking paper
Cut pumpkin in half and remove seeds. Cut each half into 5-6 large slices, place on tray. Coat pumpkin with spray oil and lightly coat with salt and pepper. Bake for 40-45 mins or until flesh is tender.
Coat the based of a large pot with spray oil and cook onion, garlic & ginger until translucent. Scoop flesh out of the pumpkin skin and add to the pot along with the stock, coconut cream, spices and honey. Cook for a further 10 minutes to heat through.
Use a stick blender to blend soup until smooth and sere.
