Ingredients
Equipment
Method
- Assemble all ingredients.
- Peel and slice the onions, garlic and ginger.
- Peel and slice the pumpkin into small wedges.
- Add the pumpkin and ½ the olive oil to bowl and season with a pinch of pink salt. Add this to a baking tray and roast in a pre-heated oven at 180c for 25 minutes until lightly golden brown.
- Meanwhile, add the remaining olive oil to saucepan and add the sliced onions, garlic and ginger, add a pinch of salt and saute gently for 4-5 minutes.
- Next, add the cumin seeds and turmeric, cook out for another 4 minutes.
- Now add the roast pumpkin, water and coconut milk.
- Bring to a gentle simmer and cook out for 8-10 minutes.
- Check seasoning, and add salt and pepper to taste.
- Allow to rest for 5 minutes.
- Add the soup to a blender and blitz for about 20 seconds on high until nice and smooth.
- Pour into serving bowls ready to serve, otherwise pour into storage container.
- This soup will last for up to 3 days in the refrigerator or 3 months in the freezer.
For the garnish
- Roast the mushrooms and onions in olive oil with a small pinch of salt until golden brown and cooked.
To finish
- Add the cooked mushrooms and pumpkin seeds to the top of the soup and serve
