Ok, so I have to finally admit to myself: the fact that I’m cooking pumpkin soup means that the hotter months are behind us and I cannot fight it any longer. I’m always a little melancholy to see the end of summer and day light saving. But the early days of Autumn are kind of cool too. A crisp breeze in the air and the cooler evenings are very welcome, as is the onslaught of comfort food and slow cooked dishes!.
We’re on Easter holidays and its been raining non-stop for 48 hours which makes it challenging to keep my kids entertained. I like to engage my kids into my cooking, alas pumpkin soup is not the kind of dish in which they were remotely interested in helping with! So my wonderful hubby took the kids to the indoor trampoline gym to work out the kinks while I cranked up the iTunes and cooked up this hearty rainy day soup.
I’ve add coconut cream to amplify the velvety texture but add cream if you prefer or omit entirely. Serve with your favourite side, I like to serve with grilled cheese, or toasted rustic bread topped with avocado.
- Olive oil
- 1 onion
- 2 garlic cloves
- 2 carrots, peeled and chopped
- 1 kg kent pumpkin, peeled and chopped
- 1 small sweet potato (about 200g), peeled and chopped
- Vegetable or chicken stock
- 1/2 cup coconut cream plus extra to serve
- salt and pepper
- Chop onion roughly and add to a large pot with a glug olive oil. Add chopped garlic. Cook on a low heat for about 5 mins, but don't brown.
- Add chopped vegetables, then enough stock to cover.
- Cook for about 45 mins until all vegetables are tender.
- Blend with a stick blender until finely pureed. Stir in coconut cream. Season to taste.
- Serve in bowls with extra coconut cream.
- I like to serve pumpkin soup with grilled cheese or toasted rustic bread topped with avocado.