Pumpkin Soup is delicious, smooth and creamy in texture and can be spiced up hotter with freshly chopped chilli
450g pumpkin, peeled, seeded and diced
1 medium potato, diced
1 medium onion, finely sliced
1 clove garlic, crushed
30g dairy-free margarine
700ml vegetable stock
1 teaspoon demerara sugar
1/2 teaspoon ground paprika
Salt and freshly ground black pepper, to taste
To serve:Shelled pumpkin seeds, flaked coconut and a little extra ground paprika to sprinkle on top.
What to do
In a heavy-based pan, melt the dairy-free margarine and fry the onions with the garlic, until softened.
Add the potato, pumpkin, sugar, paprika, ground nutmeg and seasoning, mix well with a wooden spoon.
Pour in the vegetable stock and bring to the boil, then simmer gently for 30 minutes with the lid on.
Liquidise in the pan with a hand stick blender.
To serve: Sprinkle with the pumpkin seeds, flaked coconut and a little ground paprika.
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