There is nothing not to love about pumpkins…they are available is abundance right now, very cheap, nutritious, yummy, beautiful and versatile as well. Great in savory or sweet dishes. They seem to pair with literally anything. It seems like lately all I eat is this pumpkin soup for dinner…like 4 times a week. It’s so easy to put together it feels like I’m not even cooking and the result is so satisfying!
Don’t miss out on giving this one a try.
Ingredients for 2 servings
1/2 butternut squash or 1 mini, halved
1 large leek
2 tsp creamed coconut or coconut butter
1/8 tsp cumin
Place the pumpkin halve(s) and the whole leek on a baking tray and roast for 25 minutes at 180C. Check the pumpkin flesh with a fork to see if it’s cooked through. Remove from the oven and let it cool down for a few minutes. Using a spoon transfer all the flesh in a pot. Peel the outer part of the leek to get out the tender part. Give it a few chops and add it in the pot as well with the rest of the ingredients.
Add about a cup of hot water and using an immersion blender blend everything together. Add more water to reach desired consistency and serve warm.