SIMPLE PUMPKIN SOUP

This is a very simple, no fuss pumpkin soup recipe for those craving a hearty vegetarian meal. I have recently tried to replace store bought stock with water in soups, as I do become a little concerned with the amount of salt in non-homemade stock. I do, on occasion, make my own homemade stock, however this requires more than 2 hours cooking time and I was without that time last Sunday. The water and coconut milk worked well to create a smooth, slightly creamy soup. I like to season this soup with quite a generous dash of ground black pepper (as this adds flavour and removes the need for salt) and chilli flakes. You can add fried bacon pieces to the soup to 'meat it up', as the picture shows.

INGREDIENTS

• 1 tablespoon rice bran oil / coconut oil
• 1 large leek, finely chopped
• 700g pumpkin, skin peeled, seeds removed and cut into small, even pieces
• 3 teaspoons ground sage
• 2-3 tablespoons fresh sage, finely chopped 
• 1/2 teaspoon ground nutmeg 
• 1/2 teaspoon chilli flakes 
• 1 x 400ml tin light coconut milk
• 2 cups (500ml) water
• Optional; to garnish - fresh chives or fresh sage, roughly chopped

COOKING 

1. Heat oil in a large, deep saucepan over medium heat. Add the leek and stir constantly for a few minutes, making sure the leek does not burn. 

2. When the leek has become transparent, add the pumpkin pieces to the pan and stir well, until the pumpkin is coated with the leek and oil. If the ingredients start to stick to the pan, add a splash of water. Pour in the ground and fresh sage, nutmeg and chilli flakes and stir quickly to combine.

3. Pour in the coconut milk and water and bring the heat to high, covering the saucepan with a lid. When the liquid comes to a boil, lower the heat to a simmer and keep the lid on. Simmer for 10 minutes or until the pumpkin is tender, then remove from the heat. 

4. Pour the liquid in a good blender or food processor and blend / process until all the ingredients have been pureed. Divide into four bowls and top with chopped fresh chives or sage. Season with ground black pepper to taste. 

Serves / 4

Total Preparation time / 15 minutes 

Total Cooking time / 20 minutes 

x Emily