Autumn is the perfect season to stock up on organic pumpkins. We collected a couple over the weeks so we have a nice little collection this winter 😊. Can you imagine to create all those delicious recipes?! YUM. One of my all-time favourites is this beautiful pumpkin soup that has a little tropical twist!
This recipe is completely vegan but depending on your toppings it will also make all you meat lovers love it!
What do you need:
- 1 Butternut squash
- 3 big Carrots
- 1 Onion
- 1 can of Coconut cream
- 500ml vegetables stock
- 1/2 Tbsp Cumin seeds
- Pine nuts
- Red chilli
- Crispy bacon (optional)
Step 1. Chop up the Butternut squash, carrots and onion in about 3cm cubes. Place them on a lined baking tray, lightly sprinkle them with olive oil, salt and pepper and pop them in a pre-heated oven on 180C for about 40min.
Step 2. When your pumpkin, carrots and onion are soft and a bit brown you can take them out of the oven.
Step 3. In a big pot fry your cumin seeds with a little bit of olive oil until fragrant and add squash, carrots, onion and vegetable stock. Bring to a simmer and add coconut cream.
Step 4. When the soup almost comes to a boil take it of the heat and blend everything with a mixer until nice and smooth.
Step 5. Serve in a bowl topped with roasted pine nuts, coriander, thinly sliced chilli and optional crispy bacon.
There you have it! A yummy autumn flavoured soup with a tropical twist to keep you nice and warm this fall 😉