Pumpkin soup
Ingredients
- 1 pumpkin
- 2 tbsp olive oil
- 1 onion, chopped
- 2 medium shallots, chopped
- 1 tsp sea salt
- 3 garlic cloves, chopped
- 1 tsp grated fresh ginger
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp coriander
- ½ tsp turmeric
- ½ tsp cardamom
- 1 can full-fat coconut milk
- 2 ½ cups vegetable broth
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
Steps
- Preheat the oven to 200°C and line a baking sheet.
- Cut the pumpkin in half with a very sharp knife and scoop out the seeds.
- Drizzle with olive oil, salt and pepper and place on a tray, cut-side down.
- Roast for 50 to 60 minutes, until very soft. Let cool then peel away the skin.
- In the wok add olive oil, shallot, onion, ginger and garlic. Cook for 2-3 minutes, or until slightly browned.
- Add remaining ingredients, including the pumpkin, and bring to a simmer.
- Transfer soup mixture to a blender in batches and blend until smooth.