This creamy soup is perfect for cold days and will warm you from the inside out.
Ingredients:
1 small Hokkaido pumpkin
1 medium onion, diced
1 clove garlic, minced
1 tsp freshly grated ginger
1 tbsp coconut oil
1 liter vegetable stock (or water for a lighter version)
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp nutmeg
Salt and freshly cracked black pepper to taste
A handful of toasted sunflower seeds for garnish
1/4 cup coconut milk (optional for extra creaminess)
Instructions:
Start by peeling and chopping the Hokkaido pumpkin into cubes. Dice the onion and mince the garlic.
Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and grated ginger, sautéing for about 3-4 minutes until softened and aromatic.
Add the cubed pumpkin to the pot, then sprinkle in cumin, coriander, and nutmeg. Stir the mixture for 1-2 minutes to let the spices infuse.
Pour in the vegetable stock and bring to a boil. Reduce the heat and simmer for about 25-30 minutes, or until the pumpkin becomes tender.
Use an immersion blender or regular blender to puree the soup until silky smooth. If you want a richer texture, stir in some coconut milk.
Taste the soup and season with salt and pepper as needed.
Serve with a sprinkle of toasted sunflower seeds for an added crunch.
