ROAST PUMPKIN SOUP

If you have more pumpkin leftovers from Halloween than you can handle, we have the solution! This creamy roast pumpkin soup will be a firm favourite in your house long after the last Halloween lantern has been extinguished.

You’ll need:

2 cups roasted pumpkin
1 onion, chopped
1 cup coconut milk
3 cups vegetable stock
2 tablespoons Maple syrup
2 teaspoons minced garlic
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
Pepper to taste
Cooking oil for frying

Here’s how:

  1. Heat 3 tablespoons cooking oil in a large frying pan over medium heat. Once the oil is shimmering, add onion, garlic and salt. Cook, stirring occasionally, until onion is translucent,
  2. Add the pumpkin flesh, cinnamon, nutmeg and a few twists of freshly ground black pepper.
  3. Add the vegetable stock. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes.
  4. Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly.
  5. Use an emulsion or stand blender to blend this soup in the pot and then serve.

*This recipe yields approximately 2-3 bowls of soup. You can double the ingredients if you need more servings.