Comforting Pumpkin Soup
This soup celebrates autumn and the harvest wonderfully. We grew 4 different varieties of pumpkins on the farm this year and this is one of our favourite ways to enjoy them. It is the ultimate comforting soup and a great way to use any leftover pumpkin.
Takes 30 minutes
Serves 10
Ingredients
- 2 medium pumpkins approx 2kg
- 4 carrots
- 1 onion
- 10 g fresh ginger
- 3 cloves garlic
- 1 red chilli
- 1 x 400g tin of coconut milk 1.75 cups approx.
- 2 L water approx 8.5 cups
- 2 tbsp salt
- 2 tbsp tamari
- 1 lemon
Instructions
Prep the veg
- Peel and dice the onion, garlic and ginger. Carefully chop the pumpkins, remove the seeds and slice into bite sized pieces leaving the skin on. Finely dice ½ red chilli.
- Slice the carrots into rounds that are approx 1cm thick
Cook your base flavours
- In a large saucepan approx 5L add 1 tbsp of oil and put on high heat. Once hot add in the onion and ginger and cook for 3-4 mins. Add in the garlic and chili and cook for a further 3 mins.
Add in the carrots and pumpkin
- Next add in the sliced carrot and pumpkin followed by a generous pinch of salt and mix well. Add in 3 tbsp of water and mix well, reduce the heat to medium and put the lid on and leave to sweet for 5 mins without stirring.
Add in the rest of ingredients
- Add in the water, coconut milk, tamari and juice of ½ lemon and bring to a boil and leave to boil for 5 mins stirring occasionally.
Blend till smooth
- Using an immersion blender or stick blender blend the soup till super smooth. Taste and adjust the seasoning to your liking by trying to balance out the flavours by adding more salt, black pepper, lemon juice, tamari or chilli.
Serve and enjoy
- Serve with some fresh sourdough and a drizzle of coconut milk and enjoy!
