PUMPKIN SOUP SECRETS

☑ Gluten free   ☑ Dairy free   ☑ Refined sugar free   ☑ VeganIMG_6060

 

 

 

 

 

 

 

 

 

Everyone loves pumpkin soup… no exceptions.
Making a good one is an artform. Here are a few of my secrets to get perfect pumpkin soup each time:

  1. Caramelize some onion and garlic to blend in with the soup. Completely. worth. it!
  2. Add sweet potato. It gives it extra depth of flavour and a nice texture.
  3. If you have time, you can roast the pumpkin instead of boiling it to get some caramelisation and roasted flavour into the soup. It’s not necessary, but makes it SO good!
  4. For faster cooking time (if boiling the pumpkin) mash it in the boiling water as soon as it’s soft enough to do so!

IMG_2067RECIPE 

Ingredients:

  • 2 medium sweet potatoes
  • 1 medium sized pumpkin, 1 large onion
  • 5 cloves of garlic
  • 1 onion
  • Curry powder, cumin, nutmeg, black pepper.
  • Coconut oil or milk to caramelise onions with
  • Water

 

To make soup:

  1. Chop your garlic and onion. In a saucepan sauté the garlic and onion with a bit of coconut oil or even just by continually adding small amounts of water. Do this until the onions are nice and caramelised.
  2. Peel and cut you sweet potato into small chunks. Add them to the garlic and onions in the saucepan and add enough boiling water to cover them fully. Add a tsp of cumin, a tsp of nutmeg, a tablespoon of curry powder (you can totally add more if you like the curry flavour!) and some black paper to the water. Let the sweet potato start cooking on medium-high heat while you cut your pumpkin.
  3. Cut your pumpkin into small chunks. Add them to the saucepan and add some more water to cover the vegetables. Let them cook on medium-high heat until soft.
  4. When the vegetables are soft enough to mash (should take 15 minutes) mash them while they are still in the saucepan with a potato masher and let them cook for another 5 minutes.
    (Alternatively, you can season your chopped pumpkin and sweet potato and put them in the oven and roast them for an hour to get a nice roasted flavour. Then blend the roasted veggies with some water. This method gives you a richer flavour to your soup)
  5. Transfer the soup to a blender (you may have to do this in portions). BleIMG_7108nd until the soup is liquified. Alternatively, you can use a stick blended.
  6. Transfer the soup back to the original saucepan and put the heat on low for another 5 minutes. This continues the cookie process and helps to reduce the soup down a little bit to give a more concentrated flavour. Taste the blended soup and add more spices according to your taste. You may want to add more curry powder, black pepper or even salt.
  7. Top with fresh herbs and even some seeds. I love using thyme and coriander, pumpkin seeds and cracked pepper! 🍵🍵🍵

 

Original recipe by Made Whole co