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     It’s officially a soup weather! Literally, nothing warm up your body and soul more than a huge bowl of piping hot soup. Tip… spicy soups will kick-start your metabolism, help with digestion and will warm you up much faster. Roasting the hot pepper as well brings tons of flavour and in general, I think roasting is a much better way to prepare vegetables then simply steaming them. Fewer nutrients are lost this way and caramelisation that will happen boosts up the flavour!

   Adding hazelnuts here gives the soup a great body and a silky texture. Overall this one is so easy to prepare, just roughly chop everything and pop in the oven:) And it’s very effective to serve, using an edible bowl saves on washing up as well if you are planning to eat it alone:) I love adding crunchy toppings to my creamy soups as a texture element. This time I topped it with toasted sesame and pumpkin seeds, roasted hazelnuts, more chilli flakes and fresh coriander leaves! Coconut yoghurt is an excellent topping as well because it will clean your palate after those fiery chilli flakes.

Silky pumpkin soup

Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Main Dish
Servings 2 people

Ingredients
  

  • 1 medium pumpkin
  • 1 red onion
  • 2 garlic cloves
  • 1 medium carrot
  • 80 grams of hazelnuts
  • 1 chilli pepper
  • 5 sprigs of rosemary
  • 5 leaves sage
  • 3 tbsp of olive oil
  • vegetable stock to thin it out 1-2 cups
  • coconut yoghurt to serve

Instructions
 

  • Preheat the oven to 180 degrees.
  • Cut the pumpkin in half, place one half in the oven. This is going to be your edible bowl and it will take about 45 minutes to roast.
  • Peel and cube the other half.
  • Peel and roughly chop the onion and carrot. Arrange pumpkin cubes, pieces of onion, carrot, chilli and gloves of garlic (don't peel them just slightly squash them with a knife to release flavour) drizzle with tbsp of olive oil.
  • Sprinkle everything with sea salt and scatter leaves of the rosemary and sage over. Place it in the oven for 25 minutes. For the last 15 minutes add the hazelnuts and give it a good mix.
  • When the veggies are ready remove them from the oven and transfer everything except of chilli and your edible bowl to the blender along with 1 cup of stock to start with. I would recommend chopping roasted chilli and adding the pieces gradually so the level of hotness is up to your liking.
  • Blend on high so it is completely smooth, add more chilli or more stock if you wish and serve straight away with a dollop of coconut yogurt.

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2 Comments

  1. Lorraine November 7, 2018 at 1:01 pm

    This looks delicious. I have a massive pumpkin to cook with so i won’t be making a bowl, I was wondering roughly how much pumpkin (in cups or weight) goes into the soup?

    Reply

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