Here is a soul warming pumpkin soup recipe, perfect for these cold winter nights as well as for your spleen…
4 tablespoons of olive oil, divided
500g of pumpkin (roasted)
4 cups of vegetable broth
½ cup full fat coconut milk
1 large yellow onion
5 medium garlic cloves
½ teaspoon Himalayan salt
½ teaspoon of ground cinnamon
½ teaspoon of ground nutmeg
⅛ teaspoon cloves
cayenne pepper (if you like it spicy)
black pepper to season
pepitas to garnish
Cut the pumpkin into large squares (skin off) and brush with 1 tablespoon of olive oil. roast in the oven at 200 degrees for 40 min. Pumpkin is ready when the flesh is easily pierced through with a fork.
Let it cool for a few minutes.
In the meantime, finely chop onion and mince garlic.
In a large pan, add the remaining olive oil (3 Tbsp) and put it on medium heat.
Once is hot, add onion, garlic and salt. Stir to combine until the onion is translucent.
Add the pumpkin, and all spices listed.
Pour in the broth and bring to a boil.
Reduce heat and let it simmer for about 15 min.
Add coconut milk and mix well.
Remove the soup from the heat and let it cool down.
Using a hand stick blender, blend all ingredients carefully until you have a creamy consistency.
Serve the soup and sprinkle with pepitas
Serve with a slice of toasted rye bread and enjoy!