It’s soup season! Is there anything better than a warm pot of soup on a cold night? This Pumpkin & Ginger favourite is vegan, gluten-free and best of all delicious! Packed full of nutrition in every serving, this is bound to become a Winter staple.
1 kg pumpkin
75 g ginger
a few sprigs of fresh herbs: such as chives or mint
extra virgin olive oil
1 liter organic vegetable stock
125 ml coconut milk, plus extra to serve
½ tablespoon chili powder
1. Roughly chop the pumpkin and remove the seeds. Peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop herbs.
2. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
3. Add the stock, coconut milk and chili powder. Season, then bring to the boil and simmer for 40 minutes.
4. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk (add some crunchy bread – gluten free if required).