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Winter Pumpkin Soup

 

You know when you learn a recipe that works and you stick with it for years? That’s what I had been doing with pumpkin soup. I always related pumpkin soup to a familiar buttery and nutmeg taste, but living in Australia has allowed me to discover very different versions of pumpkin soup and one that really hit my taste buds was the velvety coconut milk and ginger version.

Its a great winter soup as the ginger, garam masala and pumpkin are all warming foods which are great for people with cold hands and feet and will help balance the body during these cold months.

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Ginger root is not only warming, comforting and tastes amazing, it’s also a great remedy to fight off flues and the same goes for the raw garlic on the crunchy topping. The pumpkin seed also happen to be packed with protein so is a perfect topping for a vegetable soup.

So get your hands on these amazing ingredients and make yourself a large batch of pumpkin warming soup! It will last in the fridge for at least a week. I also like freezing single portions in glass jars for an emergency meal, just remember to leave some space at the top of the jar to allow for expansion.

I recommend you try this magical concoction and garnish it with this garlicky topping for a unique crunchy finish.

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Ingredients: makes a very large batch.

Soup:

1 large pumpkin (approx. 1kg)
Knob of butter (good quality grass fed, ghee or olive oil)
1 bay leaf
Large knob of fresh ginger (about half a thumb)
½ tsp each of powdered turmeric & garam masala
Filtered water
½ cup coconut milk (BPA free can)
Salt and pepper

Topping:

¼ cup pumpkin seeds
1 clove garlic
Bunch of parsley
Extra virgin olive oil

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Directions:
As you can see in the picture I used quite a large pumpkin (1kg). Once peeled and chopped, the chunks filled up 8 cups so have in mind this soup will feed a lot of people, or yourself many times. Place the chunks on a large pot with a knob of butter and a drizzle of olive oil (this helps to prevent the butter from burning too quickly). Sauté for 5 mins and then add the bay leaf, ginger, powdered spices and enough water to cover the pumpkin. Once it starts boiling, turn heat to medium and cook for approx 20 mins or until the pumpkin is soft. Remove the bay leaf and add the coconut milk. If you like your soup a little thicker you can remove some of the water now. Blend until completely smooth and add salt and pepper to taste.

To make the topping, place the pumpkin seeds on a pan over medium heat and move them around every now and then until they start to pop and smell deliciously toasted. Be careful as they will burn very easily when the pan is still hot. Remove pan from heat and allow them to cool.

With a stick blender in a narrow cup or bowl, blend garlic, parsley and olive oil to make a thick green paste. To keep your topping extra crunchy, add the pumpkin seeds last and blend slightly. Add salt and pepper to taste. Voila! You have your topping ready.

You can also enjoy it with some Super seed crackers on the side.

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Serve warm soup into bowls and garnish with the crunchy topping and some extra coconut milk for a pretty touch. I believe food should also look beautiful, even if you’re cooking just for yourself!

 

 

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