Ingredients
- 1/2 of a whole pumpkin (butternut works best for soups)
- 1 tbsp garlic
- 1/2 an onion
- 1 cup cream or milk (substitute with coconut cream for vegan option)
- 1/2 of a handful of pumpkin seeds (also known as pepitas)
Ingredients
- 1/2 of a whole pumpkin (butternut works best for soups)
- 1 tbsp garlic
- 1/2 an onion
- 1 cup cream or milk (substitute with coconut cream for vegan option)
- 1/2 of a handful of pumpkin seeds (also known as pepitas)
Recipe
01.
- Dice the raw pumpkin and half an onion (alternatively you can roast or boil the pumpkin first, but this creates an extra step)
- Blend the pumpkin chunks and onion, to form a smooth puree
- Add garlic and pumpkin puree to saucepan and cook for 15 – 20 minutes
- At the end, add the cream/milk and any spices (e.g. nutmeg, cinnamon, chilli) cook for a few more minutes (the cream doesn’t need to cook for as long as the veggies)
*Note – the puree will splurt when cooking so make sure you cover it with a lid and be careful when lifting off the lid – turn the stove off first.
Serve with toast or a cheesy toasty and stay warm!
