Pumpkin Soup

Ok, so it's been a little while in between posts but I can rest you assured that I have still been cooking and cooking A LOT. 


I made this delicious Pumpkin Soup the other day and wow it was a hit! Quote form own sisters mouth "This may even be better than mums!" Sorry mum... Thanks Em.... 
The thing about it is the gentle mix of spice, it just lifts the flavor adding a more ethnic vibe. 


Pumpkin Soup
Adaption from Taste.com   

What you need:

1.2Kg Kent Pumpkin

1 onion, chopped

2 large carrots, chopped

2 stands spring onion, chopped

3 garlic gloves, finely chopped

3 cups vegetable stock

100ml coconut milk

1/4 cup loosely chopped coriander 

1tsp paprika

1tsp ground cumin

1/2tsp nutmeg

1/2tsp turmeric

4tbs olive oil

Salt and Pepper to taste

What to do: 

Pre heat oven to 180 degrees cel. Cut Pumpkin into quarters, remove skin and pips, then place on a lined baking tray with a little oil. Roast for around 40 minutes, or until soft. 

Heat left over oil in a large saucepan, add onion, garlic, spring onion, carrots and coriander. Cook for around 5 min until softened. 

Add pumpkin, stock, 1 cup water and spices, then season with salt and pepper. Bring to the boil and then let simmer for around 20 - 25 minutes. Remove from heat and cool slightly, then blend in batches. Return to pan and stir through coconut milk.  

Serve drizzled with any extra coconut milk and coriander.