The Whole Damn Pumpkin Soup
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Pumpkin soup is an easy soup to make, but we tend to throw out a lot of the flavour and goodness in preparing the pumpkin for cooking. In this recipe the whole pumpkin is used (ok, except the stem), which adds more flavour and nutrients to what is already a favourite soup for many families. Try this Whole Damn Pumpkin Soup recipe and see what you think, we think you just may be surprised at your upcycle recipe efforts.
Ingredients
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1 kg Pumpkin, diced with skin and seeds
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2 Tbsp Olive Oil
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1 large Onion, cut into quarters
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1 Tbsp Mrs Rogers Turmeric
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2 Tbsp Mrs Rogers Ground Ginger
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1 Tbsp Mrs Rogers Garlic Powder
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2 tsp Mrs Rogers Chilli Flakes
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1 Tbsp Peanut Butter
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1 L Mrs Rogers Vegetable Stock
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2 cans Coconut Milk
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A grind of Mrs Rogers Himalayan Pink Salt
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A grind of Mrs Rogers Gourmet Peppercorns
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Mrs Rogers Baking Paper (for lining tray)
Directions
Heat your oven to 180°C. Place the diced pumpkin and onion on a lined baking tray and grind a little salt over the pieces. Bake for 20 minutes.
Once the pumpkin has finished roasting, place a large pot on the stove and add the oil. Fry, on medium heat, the chilli flakes until they are fragrant. Add the peanut butter, vegetable stock, coconut milk, turmeric, ginger, garlic powder and the pumpkin and stir to combine. Bring to the boil and then reduce to a simmer. Simmer for 20 minutes with the lid on.
Once the pumpkin is completely cooked through, remove the pot from the heat. Using a food processor, blitz the soup into a puree. Return to the pot and bring back to temperature. Add salt and pepper to taste. Serve with a drizzle of coconut cream.