I make this pumpkin soup regularly as it's incredibly delicious, so easy to make and is also great for clearing 'damp' from digestion if you go east on the coconut milk and ghee.
NEED TO KNOW
While living in Thailand and making this soup for the first time, we didn't have an oven so I never roasted the pumpkin beforehand. While I know roasting gives a beautiful deep flavour, I honestly find no need as the flavours are still SO good with just boiling the pumpkin. Who knew! But, the option is there!
Prep time - 10 min
Cook time - 15 min
Serve with toasted sourdough
Additions - If I have some leftover lentils in the fridge from a previous meal I find that adding them in provides a great serve of protein and I can barely tell the difference.
NOTE: This soup freezes really well. Great to have a few batches you can pull out and re-heat.
Ingredients
A big pumpkin (any variety works, I like butternut but often combine with a kent variety)
250ml of organic coconut milk
Knob of fresh ginger (size of a tsp head)
2/3 tsp of ground cinnamon
Tbsp of ghee for tempering the spices
2 x big pinches of coloured sea salt
2 large white onions diced finely
500ml of bone broth or organic stock cubes
Method
Chop the pumpkin up into even sized cubes and remove the skin
Put a pot on the stove with bone broth or water to cover the pumpkin and a stock cube
Boil until you can stick a fork into the pieces
Turn down the heat to simmer and pour in carton of coconut milk
MEANWHILE
Peel the ginger (a tsp works well) and grate it finely
Combine the cinnamon, ginger and ghee into a pan on high heat until the spices become quite fragrant. Be careful not to burn them. Add in diced onions.
BACK TO THE SOUP
Add the spice onion mix to the pot
While still in the pot blend with a stick blender
Be careful not to splash!
Blend until desired consistency
Pour into a bowl and enjoy with toasted sourdough. Enjoy xx