Pumpkin is a healthy food high in beta-carotene, an antioxidant critical for vision, healthy skin, and brain function. It is low in calories and a good source of fiber and vitamin C. There are many ways to cook it, it makes a great ingredient in salads and soups. This recipe is inspired in Sara Wilson’s recipe from her website www.iquitsugar.com, so it is a great and delicious meal with a low glycemic index score. I hope you enjoy it!
Total time: 55min / Serves: 2 portions
- 1/2 kg pumpkin, seeds scraped out and chopped into 3cm chunks
- 2 tablespoon extra virgin olive oil
- 1/2 tablespoon grass-fed butter
- 1 small onion, finely sliced
- 1 clovegarlic, finely chopped
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 100 ml coconut milk
- 250 ml low-salt vegetable stock
- 1 tablespoon pumpkin seeds
- 1 pinch Himalayan sea salt
- 1 pinch ground black pepper
- Preheat the oven to 180ºC / 350ºF.
- Place the pumpkin chunks on a baking tray, drizzle with 1 tablespoon of olive oil and season generously with sea salt and freshly cracked black pepper. Place into the oven and bake all together for 40-45 minutes.
- When the pumpkin has about 25 minutes to go, heat the remaining olive oil and butter in a deep saucepan on a low-medium heat and cook the onions and garlic for 15 minutes until the onion starts to caramelize. Add in all the spices and cook for a further 2 minutes, then add in the coconut milk and stock. Bring to the boil, then simmer for 10 minutes.
- Once the pumpkin is ready, add the chunks into the soup and blitz half the soup with a stick blender. Keep half of the soup chunky.
- Serve the soup between 2 bowls and garnish with pumpkin seeds and a drizzle of olive oil.