The EASIEST Pumpkin Soup Recipe

No – I am NOT a chef (or anything remotely close to that!)
I’m just a wife and expecting mum who trials and errors recipes.

I must admit, I am hopeless at following a recipe. Even when I find something to make that has a direct method, I try to find a way to cut corners or replace ingredients that I don’t have in the cupboard.

One of my most favourite meals to cook is a soup – any kind of soup!
They are easy, relatively quick and hard to get wrong. 

I’m always looking for shortcuts and with this recipe I’ve hit the jackpot. Cutting and peeling large vegetables like pumpkin can be time consuming, therefore I’ve substituted the beloved fresh pumpkin for the canned pumpkin – organic though!
NO, I do agree you can’t beat the freshness of locally grown organic pumpkin, but if you’re like me and prefer to get things done a little quicker; this is the next best thing.

I’ve used an organic canned pumpkin that my husband picked up from the US, unfortunately in the UAE i’ve had trouble finding it in local supermarkets.
– For UAE residents I do believe I have seen canned pumpkin available online through www.desertcart.com

 

Without much further ado; the quickest and easiest pumpkin soup – and its pretty healthy too!

 

Ingredients:

soup2 x 15 oz cans of canned pumpkin
1 x large brown onion
3 x tablespoons of olive oil    6 x cloves of fresh garlic minced
1/2 tsp cinnamon
1/2 tsp sea salt
1/2 tsp nutmeg
1/8 tsp ground cloves
Fresh ground black pepper to taste
Cayenne pepper to taste
1/2 cup of light coconut milk
4 cups vegetable stock
Pumpkin seeds to garnish

 

Method:

  1. Heat a large pot over the stove and add the olive oil. Once simmering, add the chopped onion and garlic. Stir for about 8 minutes or until onions are translucent.
  2. Begin to add the canned pumpkin, cinnamon, nutmeg, salt, cloves, black pepper and cayenne pepper (optional) and the vegetable stock to the pot and let it boil for 15 minutes so the flavours can blend.
  3. Once boiled for 15 minutes, take the temperature down to a low heat for an additional 15 minutes and add the 1/2 cup of coconut milk and mix in.
  4. Let the soup cool down slightly, then using a blender, blend the soup in batches.
  5. Add pumpkin seeds on top to garnish and serve.

 

Bon Appetite !

 

Please comment if you tried the recipe, I would love to hear from you.

 

B x

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