Halloween has passed, but before Christmas sneaks up on us, there is still some time left to enjoy all the beautiful colors of autumn outside. So, for this time of year, what could be more appropriate and autumnal to serve than a warm, creamy pumpkin soup? Just the color of this soup makes us happy. We choose to serve it with lots of roasted seeds to get some crunch and a delicious bread that tastes fantastic when you dip it into the hot soup.

Recipe

You will need:

For the soup:

• 2 tbsp olive oil
• 1 kg hokkaido pumpkin, deseeded and chopped into chunks
• 1 onion, finely chopped
• 3 garlic cloves, grated
• 1/2-1 chili, finely chopped
• 400 ml coconut milk
• 500 ml vegetable stock
• 2 carrots, chopped into chunks
• 2 potato, chopped into chunks
• 1 tsp ginger, grated
• salt and pepper
• 2 tsp curry

Topping:

• Pumpkin seeds
• Sunflower seeds
• Olive oil
• Sea salt
• Sour Cream
• Bread

How to:

  1. Heat olive oil in a large saucepan, then gently cook the finely chopped onions for 5 mins, until soft but not colored.
  2. Add  pumpkin, potatoes, garlic, chili and curry to the pan and cook for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
  3. Pour 500 ml vegetable stock into the pan and season with salt and pepper. Bring to a boil, then simmer for 10 mins until the pumpkin is very soft.
  4. Pour coconut milk into the pan, bring back to a boil, then purée with a hand blender.
  5. Heat olive oil in a frying pan. Add pumpkin seeds, sunflower seeds and sea salt. Stir until they start to pop and the seeds get golden.
  6. Serve the soup with seeds, sour cream and a good chunk of bread.