Warming pumpkin puree soup

Warming pumpkin puree soup with a hint of autumn

The approaching autumn weather calls for something cosy and warming, and what could be better than a creamy pumpkin soup! In addition to its excellent flavour, pumpkin is rich in antioxidants and vitamins. Pumpkin hides vitamins A, C, E and B, as well as minerals such as calcium and potassium. This dark fruit is helpful in cases of high cholesterol and also has anti-ageing properties. Bake it, stew it, mash it into soup or even make cookies – but let your imagination run wild, because pumpkin can be used for almost anything. Pumpkin, of course, is the perfect companion for soup, so we’re sharing a healthy and mind-boosting pumpkin soup recipe with you.

Quantity: for three to four
Preparation time: 30 minutes
Severity: light
It will take:

• 1kg peeled pumpkin cubes
• 2 tsp coconut oil (optional, use water instead of oil if you prefer).
• 2 tsp crushed garlic
• 1 finely chopped onion
• 1 glass of vegetable broth (360ml, more/less if needed)
• 1 can of medium-fat coconut milk (400ml)
• 1 tsp ground spices
• 1 tsp thyme
• 1/2 tsp finely chopped chilli (or chilli powder/flakes)
• sea salt and pepper

How to make pumpkin puree soup?

In a saucepan, heat the olive oil and sauté the finely chopped onion, garlic and ginger. Simmer for a few minutes. Then add the thyme and chilli and simmer until the onion is soft. Then add the coconut milk, stock and pumpkin cubes and bring to the boil. Reduce the heat to low and simmer until the pumpkin is cooked and soft (pumpkin will cook for about 10 minutes). Then place the mixture in a blender or use a hand blender and blend until smooth. Season to taste with salt and pepper, serve and garnish as desired.

PS! If you want a lower-fat soup, replace the coconut milk with stock and use water instead of oil.