Yield:2 huge bowls or 4 small
Cooking Method:sautéing, boiling
Prep Time:30 mins
Cook Time:40 mins
The most amazing aspect of this pumpkin soup is that it has a lovely creamy texture even though there is no cream or cream alternatives in it. I like my cayenne pepper but if you're not into hot, hot, hot reduce the amount of chillies, especially if you are expecting children to eat it! IT goes really well with the basic free-from bread I make.
- 1 Tbsp coconut oil
- 2 crushed garlic cloves
- 2 cayenne peppers
- 1 large chilli pepper
- ½ tsp ground cayenne pepper
- ¼ tsp ground paprika
- ¼ tsp ground turmeric
- 1 large onion skinned and chopped
- ½ small pumpkin skinned, de-seeded & chopped into large chunks
- vegetable stock - I used 4 tsp (level) of vegan swiss bullion & 750ml hot water
Place a large heavy based pan (which has a lid) on a low flame and add the oil to melt. Then add your garlic, chillies, ground spices and allow them to infuse the oil. (I cut up my onion at this point)
When the spices start to change colour bung your chopped onion into the mix and stir, then place the lid on the pan and leave the onion to sauté and sweat. (I skin and chop up my pumpkin now - see photo for size) When the onion becomes translucent pop all your pumpkin chunks into the pan along with the vegan swiss bullion. Stir.
When the spices and swiss bullion start to stick to the bottom of the pan add your hot water, stir it in to ensure nothing remains stuck to the bottom of the pan, bring to the boil, then cover with the lid, turn the heat down and leave to simmer for 15 minutes.
After 15 minutes the pumpkin should be fully cooked and soft. Ladle the lot into your liquidiser and blitz. Then pour into your waiting bowls.
I served mine with some roasted pumpkin seeds on the side for a some contrasting crunchy texture (don't put them on/in the soup or they will absorb the liquid and go all chewy!)