A midweek staple that is the ultimate in comfort food and full of super healthy vitamins.
Sometimes I roast my veggies in some olive oil first but this was a quick one so I didn’t.
• 1 large onion
• 6 cloves of garlic
• 6 medium sized carrots
• 1 pumpkin, we get really cheap Indian pumpkins out here which are a bit like butternut squash but 1/10th the price and slightly less sweet. Any pumpkin or squash will be fine
• 1 tsp Chili flakes
• 1 L organic chicken or veg stock (home made if you have time or store bought if you are pressed)
• Black pepper
• fresh coriander
Chop the onion and garlic and lightly sauté in olive oil. Cut the lid of the pumpkin off and ‘Dig’ the flesh out with a spoon/knife combo.
Discard the seeds and stringy part and reserve the ‘bowl’ for serving if desired.
Add the pumpkin flesh and chopped carrots to the onion and garlic and season with black pepper and chili flakes. Wash and roughly chop about half the coriander and add to the pan.
Allow to brown for a few mins before adding the stock. Simmer for 20 – 30 mins stirring occasionally then blend half to 3/4 of the soup in a processor until its smooth. I like to leave some unblended so you get the odd carrot chunk but some people like to blend it all.
Serve in the reserved pumpkin bowl with fresh coriander on top and if desired splash full fat milk or cream in the middle to add that velvety texture. Obviously if you are making this as a Paleo dish this can be skipped.