Pumpkin soup is not my "go to" soup. In fact, it's not even in my top 10. It hasn't been a favourite ever since we made a friend's little sister sick with it way way way back when. At the time we thought it was hilarious. Who knew that decades later I'd still remember that particular moment and how pumpkin soup and I have never fully bonded.
However, things may have just changed.
I'm going to share this little recipe with you (especially for those of you who feel the same lack of love as me towards the orange soup, whatever your reason is). This one is sweet, rich and fresh tasting all at the same time in the one spoonful. I won't lie to you though, it is a bit messy to make, however if you're an organised person like me, you can roast and puree the veggies in advance, which just leaves you with putting it all together quickly one night after work.
Roasted Orange Soup
(recipe from the I Quit Sugar Website)
¼ pumpkin, peeled and cubed | 1 sweet potato, peeled and cubed | Coconut oil | 1 small onion, finely chopped | 2 cm piece ginger, finely grated | 1 clove garlic, crushed | 1 tbsp finely chopped coriander stalks | 1 tin coconut milk | 1 cup vegetable stock.
- Preheat oven to 200°C
- Rub the pumpkin and sweet potato chunks with oil and salt, and bake in the oven until tender – about 30-35 minutes.
- Once cooked, place chunks in a bowl and purée with a stick blender (or mash well by hand).
- This will make approx. 2 cups of puree. Any extra can either be used in the soup (just adjust the stock used) or once cooled, store in the freezer (in zip-lock bags or containers).
- Heat oil in a medium saucepan. Add onion and cook for 5 minutes or until softened.
- Add ginger, garlic and coriander stalks and cook for 2 minutes or until fragrant.
- Add the purées, stock and coconut cream. Stir to combine and bring to a boil.
- Remove from heat and blend until smooth using a stick blender.