Sophia's Pumpkin Soup Is The Perfect Winter Warmer
By Sophia Hatzis | Digital Content Producer
I love preparing simple, delicious meals that are packed full of veggies but don't skimp on flavour. My favourite time of year to cook is wintertime, because it means I get to cook easy, yummy, nutritious soups.
My ultimate favourite is this creamy pumpkin soup, and it's the perfect winter warmer. I whip this recipe out when it's a particularly cold night and always serve it with some crusty sourdough bread.
- Olive Oil
- 4 large carrots
- 1kg of pumpkin of your choice (I like Kent or Butternut pumpkin)
- 1 small brown onion
- 2 cloves of garlic
- 1 teaspoon of fresh grated ginger
- Ground cinnamon
- 1 chilli (optional)
- 2L good quality vegetable stock
- Half a tin of coconut cream
- Crusty bread (to serve)
- Dollop of sour cream (to serve)
- Chop your pumpkin (skin removed) and carrots into chunks. Cut your onion in half.
- Pop them into an oven tray with a good drizzle of olive oil and sprinkle with a teaspoon of ground cinnamon. Add some salt and pepper and mix them all up with your hands.
- Put the tray in the oven at 180 - 190°C and allow them to roast for about 40 minutes. At the 20 minute mark, add two cloves of garlic to the oven tray. If the veggies are still hard after 40 minutes, put them back in until they soften further (otherwise they won't blend nicely).
- When the veggies have finished roasting, set them aside to cool.
- Chuck the roasted veggies, the vegetable stock, and the coconut cream into a blender. Add in the grated ginger and the finely chopped chilli. The chilli is optional, but it gives the soup a nice little kick.
- Blend until smooth. You may need more liquid, so add a touch more coconut cream, if you need to.
- Pour into a bowl and serve with a good dollop of sour cream and some crusty bread.