WHAT YOU’LL NEED
you can either use the flesh of a de-seed pumpkin that has been scooped out and chopped or as I did here use 2 or 3 acorn squash depending on size, roughly chopped and roasted .
2 small carrots, peeled and chopped
1 onion, peeled and chopped
3 – 4 celery sticks, chopped
2 pints of stock, either veg or chicken work well here
1 can or jar of organic coconut milk, I use the clear spring brand as it has no added adding or preservatives
1 Tbsp of coconut oil
2cloves of garlic
1 -2 tsp of garam masala spice blend
1 tsp of cinnamon
1 tsp degrees turmeric, or freshly grated
1 tsp of ginger, or freshly grated
Optional extra for a little more heat, 1 fresh red chilli, finely chopped
- Gather together all the ingredients, if using acorn squash, chop and de-seed, setting aside the seeds for later roasting, place the squash in a roasting tin with a drizzle of oil and some Salt and pepper, roast on 180 degrees for around 30 minutes before adding to your soup mix. If using scooped out pumpkin, chop small and add to your soup pan along with all the other veggies, garlic and the coconut oil.
- Gently fry the veggies for 5 minutes, keep stirring and then add in all the spices and fresh chilli if using.
- After another minute add in the 2 pints of stock, and the coconut milk.
- Bring to the boil, add in a generous pinch of salt n pepper and simmer for another 15 minutes or until pumpkin is soft.
- Turn off the heat and blend until smooth with a stick blender, garnish with fresh coriander.
- and a poached egg, enjoy!