Pumpkins are typically quite popular during the fall season, but trust us when we say it tastes amazing all year round. Its soft texture when cooked or baked and its gooey taste makes it a perfect ingredient in warm and comforting soups. To make it taste even smoother, we added carrots and sweet potato into the mix, along with coconut cream for that extra kick. Is your mouth watering yet?
COOKING TIME: 40 minutes // SERVINGS: 6 // MEAL: DINNER
INGREDIENTS
- 1/2 large onion, cubed
- 1/2 medium-sized pumpkin, peeled and diced
- 2 large carrots, peeled and cubed
- 1/2 large zucchini, peeled and cubed
- 1 medium-sized sweet potato, peeled and cubed
- 1/4tsp each of cinnamon, turmeric, cumin seeds, hot curry powder, kardamom and allspice
- 1/2 tsp each of curry powder and paprika spice
- 1/2 cube vegetable stock
- 1/2 cup or 125ml of coconut cream
- salt and pepper to taste
STEP-BY-STEP
1. In a large pot, cook the onion until translucent. Then add the spices and pour in 1/3 cup of water.
2. Once your spices are nicely blended together add in the rest of the vegetables. Leave to simmer for 15 minutes or until the vegetables are soft.
3. Once everything has been cooked through, you can check this by mashing the carrot lightly with a fork, add in about 1 liter of water or 4,5 cups along with the veggie broth.
4. Leave to simmer for another 10 minutes before mixing it up. You can either use a blender or a hand-held blender for this. Once the soup has been properly blended, add salt and pepper to taste, along with the coconut cream.
The soup lasts 4 to 5 days in the fridge and about a month in the freezer (though we doubt it will survive for this long).
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