Pumpkin soup

Autumn means pumpkin, and pumpkin means pumpkin soup! This is a really easy recipe for pumpkin soup that goes really nice with homemade sourdough bread.

Also I discovered this interesting nutty blend at Urban Dehli the other day that I thought would go great in pumpkin soup. I then tried it out and it does!

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Ingredients

  • 1 medium pumpkin
  • 1 onion
  • 1 can coconut milk
  • 1 tbsp oil
  • 1 garlic clove
  • chilli flakes
  • Red Dukkah spice
  • salt to taste
  • (optional) carrots, butter-squash or sweet potatoes

Toppings (any of …)

  • parsley
  • dill
  • baked walnuts
  • baked seeds (pumpkin/pine/sunflower …)
  • croutons
  • chilli oil
  • pumpkin oil
  • fried raisins
  • sprouts (pea/beetroot …)
  • baked leftover rice

Preparation

Fry the onions, garlic  and chilli in oil until translucent and fragrant. Add pumpkin and any other veggies you prefer on top and fry a little more. Add the coconut milk and water until all vegetables are covered. Boil for around 30 min.

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Add the rest of the spices and blend with a hand mixer or a food processor.

When serving you can just have it simple with a sprinkle of pepper or you can go artistic and add parsley, baked pumpkin seeds, baked walnuts, croutons or even leftover rice that is then baked first in the oven for crispiness. Both ways it is a great recipee that is also very filling.

Other soups:

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