Is there anything better than a piping hot bowl of soup after a hard day’s work or after getting battered by the horrible winter weather we are currently experiencing in England. The days are still short and the nights still long and, at present, very cold, so today I have a super easy, quick and easy pumpkin soup for you which is sure to warm your cockles.
There are so many different pumpkins out there and all of them are packed full of flavour, so use whichever one you can get your hands on. This soup takes little time and effort to make, but will have everyone at the table in time to eat. I decided to serve it with a big dollop of Coyo coconut yogurt for extra creaminess and a sprinkle of pomegranate to give it a bit of a sweet, creamy yet refreshing kick.
1 small pumpkin
½ cup of your favourite milk, I used Coconut milk from My Dairy Free Dream
Start by pre-heating your oven to 180 degrees. Cut the pumpkin in half, take the seeds out and score the flesh with a knife. Wipe the inside of the pumpkin with a bit of coconut oil and season with garlic powder, rosemary, salt and pepper. Put the pumpkin on a baking tray and roast for about an hour or until soft. In the meantime dice your onion and fry in a bit of coconut oil until brown (not burned, brown J). Scoop out the flesh of the pumpkin into a blender, add fried onion and blend until smooth. Now add the milk, mix well, taste and add more salt and pepper if needed . Pour the soup back into a clean pot , reheat and serve with a big dollop of coyo coconut yogurt, a good sprinkle of pomegranate and black pepper. Enjoy!
If you love pumpkin then check my pumpkin and pecan granola , perfect for long Autumn mornings.