Healthy pumpkin soup
Make the most of pumpkins in the supermarkets in the autumn and make this warming and filling pumpkin soup. Serve with our savoury granola sprinkled on top
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1pumpkin (around 1.5kg), peeled and chopped, seeds reserved
- 50g jumbo oats
- 2tsp coriander seeds
- 5 ½tsp chilli flakes
- 1tsp tamari
- 1tsp maple syrup
- 2tbsp olive oil
- 1onion, chopped
- 2celery sticks, chopped
- 2carrots, chopped
- 3garlic cloves, sliced
- 1litre vegetable stock
Instructions
Step 1
Put the pumpkin seeds in a sieve and rinse to remove any pulp. Spread out on a plate and pat dry. Toast 50g of the seeds in a pan over a medium heat along with the oats and 1 tsp each of the coriander seeds and chilli flakes for a few minutes until fragrant. Stir in the tamari and maple syrup. Simmer for 30 seconds until reduced and sticky. Transfer to a plate.Step 2
Heat the oil in the pan over a medium heat and cook the onion, celery, carrots, garlic and pumpkin, along with the remaining spices and some seasoning for 10 mins. Pour in the stock. Bring to a simmer and cook with the lid on for 20-25 mins.Step 3
Blitz until smooth using a hand blender. Serve with the savoury granola sprinkled on top.