Pumpkin Soup is always a favourite in our house this time of year. It's so simple to make, it's a great way to use up leftovers and it's so comforting too.
Add 1 tablespoon Olive oil to a pan and then add 400 g Pumpkin, 3 Garlic clove and 1 Onion. Gently cook for 5 minutes, stirring every minute.
Add 600 ml Vegetable stock, 100 ml Light coconut milk, 1 Pinch Cumin, 1 Red chilli and 1 pinch Sea salt and black pepper. Simmer for 10 minutes until the pumpkin has softened.
Using an immersion blender, blend until smooth.
Notes
Don't skip on the shallots and garlic, as it helped to make the pumpkin more savoury as it is quite sweet otherwise.
You can flavour this soup with Mexican, Thai or Indian flavours.
Use a hand blender to blend this soup. If you are going to put it in a jug blender, make sure it has cooled first, as it could lead to it exploding.
Don't waste the pumpkin seeds, as they can be roasted for a delicious snack.
You could use pumpkin puree instead of fresh, but it won't taste as nice.