How to Make Gluten-Free Pumpkin Soup
Getting into the Halloween spirit? This pumpkin soup is perfect for to get your spook on and warm you up when the days are getting colder; it has a hint of spice that will definitely warm you up. We use a similar spice mix in our Carrot & Coriander soup!
First, you need to pick your pumpkin, if you are carving a pumpkin you can use the flesh! Remember to discard the seeds. Keep in mind that smaller pumpkins have more flavour, giant pumpkins are not really suitable for cooking. You can use butternut squash too.
This recipe makes loads of pumpkin soup, but it’s really good! If it’s too much or if you don’t have a big pot you can cut the quantities in half.
– 1 small pumpkin or 2 butternut squash (approx 1500g)
– 800ml stock, chicken or vegetable
– 2 stalks of lemongrass (bashed)
– 4 pieces of star anise
– 3 medium-sized onions (peeled and diced)
– 5 cloves of garlic (chopped)
– 1 thumb-sized piece of fresh ginger (chopped)
– 1 tbsp of ground cumin
– 1 tbsp of ground coriander
– 1 tbsp of ginger powder
– 110 g of Thai red curry paste.
– 2 cans of coconut milk
– Fresh coriander (optional)
– Salt to your own taste
- Preheat your oven at 180 degrees, cut the pumpkin in wedges, discard the seeds and stalk. There’s no need to peel the pumpkin. Drizzle some oil in a baking tray and roast the pumpkins skin side down for about 30 mins until it starts to brown, this brings out the sweetness of the pumpkin.
- Meanwhile, heat up your stock and let it simmer with the lemongrass and star anise.
- In a big pot, sweat the onions and garlic in some oil for about 10 minutes on low heat. Then add the dry spices, ginger and after 2 minutes the curry paste.
- Your pumpkin should be roasted by now and your kitchen should smell great. Roughly chop the pumpkin and add to your pot. Give everything a good stir and after you discard the lemongrass and star anis you can add the stock.
- Let your soup simmer for about 30 minutes before you blitz the soup with a hand blender until smooth.
- Add the coconut milk and salt to your taste and cook for another 10 minutes. If you like you can finish the soup with some chopped coriander.
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