ingredients
- 1.8kg chopped pumpkin, skin removed
- 1 large yellow onion, chopped
- 5 garlic cloves, minced
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ⅛ tsp cloves
- 1 litre vegetable stock
- 200ml coconut milk
- 2 tbsp Sweet Freedom FRUIT SYRUP
- 250ml unsweetened soy yogurt (topping)
- ¼ cup green pumpkin seeds (topping)
- ¼ cup roasted pumpkin seeds (scooped from the pumpkin - topping)
- 2 tbsp bagel seasoning (topping/optional)
make
- Set oven to 180°c (fan assisted). Roast chopped pumpkin on a baking tray for 35 minutes or longer, until the flesh is easily pierced through with a fork. Reserve the seeds from the middle of the pumpkin and roast them at the same with a sprinkle of salt. They're done when you start to hear them pop.
- On medium heat cook the onion, garlic and salt in a large pot. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes.
- Add the roasted pumpkin, cinnamon, nutmeg and cloves. Pour in the vegetable stock. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavours time to meld.
- Stir in the coconut milk and FRUIT SYRUP. Remove the soup from heat and let it cool slightly. Blend this soup in the pot using an immersion blender or transfer it in batches to a standing blender.
- Taste and adjust if necessary (e.g. add more coconut milk for extra creaminess/milder flavour, or fruit syrup to make it a little sweeter).
- Ladle the soup into individual bowls. Drizzle a swirl of unsweetened plain yogurt over the soup, followed by a sprinkle of pumpkin seeds and bagel seasoning.
- Let leftover soup cool completely before transferring it to an airtight storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.
Big thanks to @limes_pickmeup for the recipe and gorgeous pic!
