Pumpkin Soup 🎃
This hearty Pumpkin Soup combines roasted butternut pumpkin with aromatic spices and a savoury chicken stock base. Finished with creamy coconut cream, chickpeas for a protein boost, and fresh coriander, it's a satisfying soup ideal for cooler months.
Ingredients 11
1 butternut pumpkin
cumin, to taste
paprika, to taste
salt, to taste
olive oil, for roasting
1 onion
1 l chicken stock
chickpeas, to taste
coriander, for serving
coconut cream, for serving
tahini, optional, for serving
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Method 6
Cut up 1 butternut pumpkin (peeled and cut into chunks) and place into a roasting dish. Sprinkle with cumin, paprika, salt, and drizzle with olive oil. Toss to coat evenly.
Roast in the oven for 60 minutes at 180°C, or until the is tender and caramelised.
When the pumpkin is done, add 1 finely chopped onion into a pot with a little olive oil and cook over medium heat for 5 minutes, until softened and lightly browned.
Add the roasted into the pot with 1 litre of chicken stock. Simmer for 5 minutes.
Blend the soup with a stick blender until smooth. Add in the drained and rinsed chickpeas and simmer for 10 minutes.
Serve hot, topped with coriander and a swirl of coconut cream.
Luka Tanfara's tips
Also works great with tahini instead of coconut cream!
