Butternut Pumpkin Soup

Prep & Cook

25 mins

Serves

Difficulty

Easy

Ingredients

500g Butternut Pumpkin (peeled and diced)

1 Med Onion (diced)

2 Cloves Garlic (minced)

1 Tbsp Olive Oil

2 Cups Vegetable Stock

½ Cup Coconut Cream

½ Tsp Ground Cumin

Salt and Pepper to taste

Fresh Coriander (to garnish)

Nutrition per serving

Calories

245

Protein

4.2

Fat

Carbs

Sugars

Description

A velvety smooth butternut pumpkin soup with warming spices and creamy coconut. Perfect for cooler days when you want something nourishing and comforting. For the ideal simmer and blend, use Blu. Cookware's 20cm Sauce Pan - the perfect size for smaller batches without compromising on flavour.

TIPS:

This soup freezes beautifully for up to 3 months. Add a dollop of Greek yoghurt or sour cream for extra richness. Roasted pumpkin seeds make a great crunchy topping.

Method

Heat the olive oil in your 20cm Sauce Pan over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Add the minced garlic and ground cumin, stirring for 1 minute until fragrant.

Add the diced butternut pumpkin and vegetable stock. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the pumpkin is soft and easily pierced with a fork.

Remove from heat and use a stick blender to blend the soup until completely smooth. Alternatively, carefully transfer to a blender in batches.

Stir through the coconut cream and season with salt and pepper to taste. Return to low heat for 2-3 minutes to warm through.

Serve hot, garnished with fresh coriander leaves and a drizzle of coconut cream.

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