This soup is one of my most popular recipes. Easy to make, warming, and full of anti-inflammatory and flavourful spices, it will quickly become a staple weekly recipe during the colder months.
- 1 brown onion, diced
- 1 red chilli (or 1 teaspoon chilli flakes)
- 1 cm chunk ginger, finely grated
- 1 tablespoon Ras El Hanout (Moroccan spice blend)
- 1 clove garlic, crushed
- ~4 cups chopped pumpkin (butternut or Kent)
- 1 litre organic vegetable stock
- 1 tablespoon coconut oil
- 1/2 can (200 ml) coconut cream (optional)
- In a pot over medium heat, fry the onion, chilli, ginger, Moroccan spice and garlic in the coconut oil for ~ 2 minutes or until onion is soft.
- Add the pumpkin and stir through for about 1 minute
- Add the veggie stock and bring to the boil.
- Reduce to a low simmer and cook for ~20 minutes, or until pumpkin is soft.
- Once cooled a little, blend the soup with a hand-blender or transfer into a full machine blender and pulse until smooth and creamy.
- Return the soup to the pot, add the coconut cream* and stir through until just mixed. Store in an airtight container in the fridge for 3-4 days.
*If you'd like a lighter soup, omit the coconut cream. Alternatively, you can always add a dallop when you reheat the soup to serve.