Do you assume you’ve carved extra pumpkins than you’ve eaten? That can be a crying disgrace, for whereas a jack-o’-lantern is numerous enjoyable to make and show at Halloween, the pumpkin is a massively underrated vegetable that deserves more room to shine at mealtimes.
If you have got been underdoing your pumpkin consumption, begin to treatment the state of affairs with this pumpkin soup recipe from Bettina Campolucci Bordi, writer of Happy Food: Fast, Fresh, Simple Vegan (Hardie Grant, £20), a recipe e-book packed to the bindings with vibrant and scrumptious plant-based meals.
This hearty pumpkin soup undoubtedly lives as much as the joyful food tag, with coconut milk liable for the creamy consistency that’s positive to banish any autumnal blues.
Ingredients (serves three to 4)
- 2 small pumpkins
- 2 shallots, diced
- 2 cloves garlic, minced
- 500ml vegetable broth
- 375ml coconut milk
- 2tbsp maple syrup (or honey if not vegan)
- Pinch of nutmeg
- Pinch of 5 spice
- Olive oil
- Preheat the oven to 180°C/fuel mark four and line a baking sheet with parchment.
- Cut the tops off the pumpkins and halve them. Use a spoon to scrape out all of the seeds and strings.
- Brush the flesh with olive oil and place face down on the baking sheet. Bake for 45-50 minutes, or till a fork simply pierces the pores and skin. Remove from the oven, permit to chill for ten minutes, then peel away the pores and skin and put aside.
- Add 1tbsp olive oil to a big saucepan over a medium warmth. Add the shallots and garlic and prepare dinner for 2 to 3 minutes till flippantly browned.
- Add the remaining components, together with the pumpkin, and convey to a simmer.
- Transfer the combination to a blender to purée. Pour the combination again into the saucepan.
- Continue cooking over a medium-low warmth for 5 to 10 minutes. Taste and modify the seasoning as wanted. Serve with some crisp oven-roasted kale.