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PUMPKIN SOUP

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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Ingredients

1 big pumpkin or 2 small pumpkins
 
2 cloves of garlic
 
2 cups of coconut milk
 
Olive oil
 
Pinch of pink salt & pepper
 
 
Topping:
 
1 big leek or 2 small
 
Olive oil
 
Pink salt
 
Sweet paprika powder (Spanish one pref.)
 
Touch of agave

Method

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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