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Posted 19-07-2016

I love this soup so much. It was the second course on my first ever supper club and everyone loved it. It takes a little bit of effort to prepare but trust me once it is done it will be worth it.
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1 big pumpkin or 2 small pumpkins
2 cloves of garlic
2 cups of coconut milk
Olive oil
Pinch of pink salt & pepper
1 big leek or 2 small
Olive oil
Pink salt
Sweet paprika powder (Spanish one pref.)
Touch of agave


Start off by peeling the pumpkin. I sometimes leave the peel on, but for a creamier texture peel off. Then massage with oil and sprinkle with pink salt along with garlic cloves and put in the oven (preheated 180°C) for about 30-40 minutes. 
While the pumpkins are in the oven, wash and chop your leeks. In a warm pan add your olive oil (a good glug) and slowly fry off your leeks adding pink salt and sweet paprika powder. 
The longer the leeks simmer on a medium heat the sweeter they will be, so think approximately 20-30 minutes. Right at the end add a touch of agave or maple syrup to finish them and set aside. 
Once your pumpkin has been roasted, soft on the inside, golden on the outside add them to a blender with your coconut milk. 
Blend until you get a super smooth texture, add salt and pepper to taste if you like to.
In a bowl add your leeks to the bottom as a "surprise element" or keep as a topping. 
That's it DONE! YUMMY xx

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