Pumpkin Soup

Warm up with a comforting bowl of velvety pumpkin soup, enriched with coconut milk and a hint of cumin. This cozy dish is perfect for a weeknight dinner or a chilly autumn evening.

• 1 kg butternut pumpkin
• 1 medium onion
• 2 cloves garlic
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 cup coconut milk
• to taste salt salt
• to taste pepper black pepper

Method

1. 1

   In a large pot, heat a splash of olive oil over medium heat.

2. 2

   Add the chopped onion and minced garlic, sautéing until soft and translucent, about 5 minutes.

3. 3

   Stir in the diced butternut pumpkin and ground cumin, cooking for another 2-3 minutes.

4. 4

   Pour in the vegetable broth, bring to a boil, then reduce heat and let simmer for about 20 minutes, or until the pumpkin is tender.

5. 5

   Remove from heat, and use an immersion blender to purée the soup until smooth. Alternatively, blend in batches in a regular blender.

6. 6

   Stir in the coconut milk, and season with salt and pepper to taste.

7. 7

   Serve hot, garnished with a drizzle of coconut milk or a sprinkle of fresh herbs if desired.