Roasted Pumpkin Soup with Sour Cream, Chive and Pumpkin Seed Topping

For a delicious bowl full of Autumn coloured goodness try this one out. Perfect after a walk crunching through the leaves and great to batch cook and freeze too. Makes a great lunch to take to work as well.


1 large pumpkin around 1.5 kgs in weight
1 tablespoon of virgin coconut oil
1 large onion peeled and finely chopped
850ml of vegetable stock
425ml of almond milk
Freshly ground nutmeg
2 tsps ground cumin
2 tsps ground coriander
Salt and freshly ground pepper

To serve:

Sour Cream/Chopped chives/Roasted pumpkin seeds


Start by preparing your pumpkin to roast, carefully segment into pieces removing the seeds and pulp and arrange on a baking tray. Roast for 25-30 minutes until soft. Remove from the oven and let it cool. To roast the pumpkin seeds simply scatter on a baking tray and roast for 45 minutes.

Melt the coconut oil in a large saucepan over a high heat, add the onion, gently cook until browned then mix in your spices. Add your stock and the almond milk to the onions, and leave them with the heat turned low to slowly come up to simmering point. Scoop out the flesh of the pumpkin adding to the stock simmer for 15 minutes then puree in a liquidiser or with a hand blender.

Serve your soup with a tablespoon of sour cream, chopped chives and some roasted pumpkin seeds.

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