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 minutesminutes
Serves 10
Ingredients
2medium pumpkinsapprox 2kg
4carrots
1onion
10gfresh ginger
3clovesgarlic
1red chilli
1x 400g tin of coconut milk1.75 cups approx.
2Lwaterapprox 8.5 cups
2tbspsalt
2tbsptamari
1lemon
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!
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