Don’t turn into a pumpkin at midnight …use it’s ‘guts’ to make something heart-warming

After spending the evening frightening our children, now let’s do something wholesome and delicious with your pumpkin pulp…

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After spending the evening frightening our children, now let’s do something wholesome  and delicious with your pumpkin pulp…and it’s not pulp fiction!  Here is a recipe for pumpkin soup, we tried it the other day it’s fabulous and also vegan friendly, happy days!

  •  Tbsp Coconut Oil
  • 1 Onion (chopped)
  • 2 Cloves Garlic (crushed)
  • 1 tsp Ginger (minced or finely chopped)
  • 1 tsp Thyme
  • 1/2 tsp Cayenne Pepper
  • 9 cups (2.2lb/1kg) Pumpkin (peeled and cubed)
  • 1 14oz (400ml) Can Coconut Cream
  • 1 and 1/2 cups (360ml) Vegetable Stock/Broth
  • Salt and Pepper to taste

INSTRUCTIONS

  1. Add the coconut oil to a pot with the chopped onion, garlic and ginger and sauté.
  2. Then add the thyme and cayenne pepper and sauté until the onions are softened.
  3. Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil.
  4. Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes).
  5. Use a blender to blend smooth inside the pot.
  6. Add salt and pepper to taste.
  7. Serve with some pumpkin seeds as garnish (optional).

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