Creamy pumpkin soup (oil free)
1 medium sized butternut pumpkin *
1 medium sized sweet potato
1 clove garlic
1 2inch piece of ginger
1 brown onion
1 red chilli
1 tbsp cumin
2 tsp paprika
1/2 tsp turmeric
1/2 tsp cayenne pepper (or less/more depending on your desired heat)
1/2 tsp salt
generous pinch black pepper
1 can coconut milk
1 cup vegetable stock
Pre-heat oven 170 degrees C.
Begin peeling and chopping the pumpkin and sweet potato in bite sized pieces.
Slice onion, ginger and garlic. (Keep the pieces quite large as they will be going in the food processor once roasted, and you don’t them to burn in the oven.)
Steam the vegetables until just tender but not fully soft. Line a baking tray with baking paper. Place the veggies in a bowl, add in spices, salt and pepper and toss to combine. Add veggies to baking tray and bake in the oven until completely tender. About 15-20 minutes. Use a fork to test out.
Add veggies, coconut milk and stock to a high speed blender or food processor and blend until smooth. adding more stock if it’s too think.
Taste test and add more spice/salt to desired taste.
Top with pumpkin seeds, coriander and serve with toasted sourdough.
You can use other types of pumpkin. I’ve found that butternut and kabocha are the best for taste and creaminess, but please let me know if you try other types.