Pumpkin Soup
Author: 
Recipe type: Soup, Vegan, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 6-8
 
Ingredients
  • 2kg jap pumpkin or butternut pumpkin, skin and seeds removed and roughly chopped
  • 2-3 litres vegetable stock
  • 1 large purple onion, peeled and roughly chopped
  • 2 small-medium stalks celery, trimmed and roughly chopped
  • Salt and pepper, to season
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • To serve
  • Coconut cream
  • Fresh chopped parsley
  • Fresh bread
Method
  1. Fill a large soup pot with 2 litres of the vegetable stock. Turn stove onto a medium heat and let the stock heat up slowly, you don’t need to cover the pot at this stage.
  2. Chop up your pumpkin whilst the stock is heating up. Adding the chopped pumpkin to the stock as you go.
  3. Add chopped onion, celery, salt and pepper to the pot, mix well with a wooden spoon.
  4. Turn heat to high, cover and bring to a boil. Making sure to keep an eye on the pot to prevent it from boiling over.
  5. Once boiling, reduce heat to low and simmer for 30 minutes, uncovered, stirring occasionally.
  6. Turn off heat and using a stick blender, blend soup until smooth. Or use a high-speed food processor, blend soup in batches until smooth then return to the pot.
  7. Place pot back onto the stove over a medium heat.
  8. Season soup with more salt and pepper and sprinkle over nutmeg and cinnamon, mix until well blended.
  9. Heat soup until desired temperature, mixing well.
  10. Serve soup with a drizzling of coconut cream, a sprinkle of chopped parsley and some fresh bread.
  11. Enjoy!
Notes
Store soup in an airtight container, refrigerated, for 1-2 weeks.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/mains/pumpkin-soup/