WARMING WINTER PUMPKIN SOUP
Ingredients (Serves 6):
- 750g pumpkin, peeled, seeded and cubed (keep the seeds for either roasting or pumpkin nut milk)
- 2 peppers chopped
- 2 onions, cut into wedges
- 2 1/2 tablespoons coconut oil
- 1 large sweet potato, sliced
- 1 litre water
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 lemon squeezed (optional)
- 1 teaspoon ground black pepper
- Chives
- Spring onions
- Salt to taste
- Coconut cream (optional)
Instructions:
- Preheat oven to 220 C / Gas 7.
- Place pumpkin, peppers and onions in a baking dish or roasting tin. Drizzle with coconut oil.
- Bake in preheated oven 40 minutes, until they are soft, don't let them overcook and turn black.
- In a large saucepan over medium heat, bring water to the boil. Cook the sweet potato in simmering water until soft, about 15-20 minutes (a knife should easily pierce).
- Combine the sweet potato and water with roasted vegetables and puree in a liquidiser or food processor until smooth. Be careful not to overload the blender, if necessary do two blends.
- Return the blended mixture to the pan over low heat and add turmeric, cumin, lemon, pepper and salt.
- Heat gently; serve and garnish with finely diced chives and spring onions.