Deliciously dairy free creamy spiced roast pumpkin soup
Allergy friendly pumpkin soup made with roasted pumpkin, leeks and coconut milk with a hint of chili
Equipment
- chopping board
- Sharp knife
- baking tray
- large saucepan
- stick blender or food processor
Ingredients
- 1 kg butternut pumpkin (peeled and cut into medium pieces)
- 1 clove garlic
- 2 Tbsp olive oil
- 2 leeks (rinsed and thinly sliced)
- 1 red chilli (seeds removed and chopped)
- 625 ml (2 1/2 cups) vegetable stock
- 250 ml coconut milk
- ΒΌ cup coriander/cliantro to garnish
- ground cumin seed (optional)
Instructions
- Preheat the oven to 180C (350F).
- Chop the pumpkin into chunks, removing skin and any seeds. Peel the garlic clove.
- Place the pumpkin and garlic clove on a lined baking tray and roast in the oven for approximately 30 minutes, or until soft and browning.
- While the pumpkin is roasting, clean the leeks and finely slice. De-seed and chop the chili.
- Heat the olive oil in a large pan. Add the leeks and cook for around 5 minutes, stirring, until softened.
- When the pumpkin and garlic has finished roasting, add to the pan with the leeks, together with the chilli and (hot) vegetable stock. Simmer for around 10 minutes. Allow to cool slightly.
- If using a food processor or blender: add the vegetable mix to the food processor and blend until smooth. Return to a clean saucepan, add the coconut milk and stir until combined.If using a stick blender, add the coconut milk to the pan with the vegetable mix and blend until smooth.
- Warm the soup through ready for serving. Serve in generous bowls with coriander (cilantro) leaves and a sprinkle of ground cummin for garnish.