Pumpkin Soup

Hearty Pumpkin Soup

A humble and healthy option for our regular meal plans. It’s rich in vitamins and low on calories.

Serves: 4-5

Preparation Time: 20 mins

The Stahl Artisan Triply Fry Pan is the perfect melting pot for this familiar taste of goodness.

Ingredients

• 3 tsp olive oil
• 1 onion, chopped
• 1 kg of red pumpkin, cut in large chunks
• 3-4 cloves of garlic, roughly chopped
• 1 celery stalk, diced
• 3 cups of vegetable broth (or water)
• ½ cup Coconut milk
• ½ tsp sea salt
• Pinch of nutmeg, cinnamon, and black pepper
• 1-2 tbsp maple syrup or honey (optional)

Procedure

• Pre-heat an oven to 225°C.
• Brush the pumpkin with olive oil and roast until tender.
• Heat the remaining olive oil in the triply fry pan.
• Sauté the onion, garlic, and celery.
• Add the roasted pumpkin, seasoning, and vegetable stock. Let the flavours meld together.
• Once the mixture has cooled down, blend it.
• Add coconut milk to make it thinner.
• If the pumpkin is not naturally sweet enough for you, add some maple syrup or honey.
• Top it off with toasted pumpkin seeds and freshly ground black pepper.
• Serve with hot, crusty bread.
• For flavour variations, add 2 tbsp of red Thai curry paste when sautéing the onions.