As the weather becomes chilly outside, why not warm up with a delicious bowl of pumpkin soup with a touch of ginger. This recipe is extremely easy to recreate and will be a crowd pleaser for your family.
- 1 kg pumpkin
- 500 mL stock – Any stock will be suitable such as vegetable or chicken
- 270 mL or 1 small can of coconut milk
- 50 g fresh ginger
- 1 tsp ground cumin
- 1/2 dried chilli flakes
- 1/2 tsp ground cinnamon
- 2-3 tbsp Alfresco Extra Virgin Olive Oil to roast the pumpkin
- Salt and pepper to taste
- Fresh coriander for serving
- Preheat your oven to 170ºC before you start prepping the other ingredients.
- Cut off the skin of the pumpkin and cut into even sized cubes. Place into a bowl and drizzle in the olive oil and toss to evenly coat the pumpkin. Sprinkle in the dried chilli flakes, cinnamon and ground cumin into the bowl and give it one more toss to combine. Adding the spices before the baking stage allows the flavours to caramelise and intensify.
- Line a tray with baking paper and evenly spread the pieces of pumpkin out so they cook evenly. Bake the pumpkin in open for approximately 40 - 50 minutes. We recommend flipping the pieces over half way to create even caramelisation.
- Whist the pumpkin is baking in the oven prepare your other ingredients such as peeling and finely chopping the ginger.
- Once the pumpkin has finished roasting take it out of the oven and allow it to slightly cool before you place it in the blender or in a bowl if you are using a hand blender. Add in your broth, coconut milk, chopped ginger and spices. Once everything is combined season with salt and pepper to taste.
- To serve, heat your desired portion in the microwave or on the stove on low heat and garnish with fresh herbs, pine nuts or even more chilli flakes. Whatever your tastebuds desire!