Sweet as pumpkin soup
This super creamy, spicy pumpkin soup is great for sharing as an entree at a dinner party or just a warm winter soup on a cold night.A classic favourite that is easy to prepare yet full of flavour.
Equipment
- 1 large stock pot
- 1 stick blender
Ingredients
- 1.2 kg butternut or pumpkin
- 1 med red onion diced
- 2 cloves garlic minced
- 1 cup unsweetened plant milk
- 2 tbsp maple syrup
- ¼ tsp ground black pepper
- ¼ tsp ground cinnamon
- ¼ tsp gound nutmeg
Instructions
- Peel and chop pumpkin into small pieces, place on a plate, cover and microwave for 9 mins.
- Pierce with a fork, if not soft, microwave for a further 2 mins, repeating until soft. Set aside.
- In a large stockpot, over medium heat, saute the onion and garlic in a little of the vegetable stock or water for 2 mins then add in the remaining ingredients and simmer.
- Transfer the soup mixture to a blender in small batches or use a stick blender to puree the soup.
- Continue cooking over medium heat for a further 5 - 10 mins.
- Serve with wholegrain croutons and black pepper.
Tried this recipe?Let us know how it was!