Pumpkin Soup
Nothing says Fall like a hearty pumpkin soup to warm you up, as the days get colder.
This recipe is our go to all winter long, and you can easily swap the pumpkin for butternut squash.
Ingredients (serves 6)
1kg of pumpkin (or butternut squash, peeled and diced
2 onions, finely chopped
4 garlic cloves, finely chopped
750ml vegetable stock
a sprinkle of chili flakes
salt and pepper to taste
olive oil
To garnish (all optinal)
thick, plain yogurt
zest of one lime
pumpkin seeds
Method
Heat some olive oil in a large saucepan, then add the onions and garlic. Cook until softened, but not browned.
Add the pumpkin, and cook for approximately 5 mins, until it starts to soften. Keep stirring so that it doesn’t stick to the pan.
Add the vegetable stock, and bring the pan to the boil.
Once boiling, turn the heat down to medium/low, and leave to simmer for 15mins, until the pumpkin has softened.
Add chili flakes and salt and pepper to taste and blend.
For the garnish, mix in the lime zest with the yogurt, and add a dollop to each bowl. You can also sprinkle with pumpkin seeds for an added crunch.
