Healthy pumpkin soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 pumpkin (around 1.5kg), peeled and chopped, seeds reserved
- 50g jumbo oats
- 2 tsp coriander seeds
- 1½ tsp chilli flakes
- 1 tsp tamari
- 1 tsp maple syrup
- 2 tbsp olive oil
- 1 onion, chopped
- 2 celery sticks, chopped
- 2 carrots, chopped
- 3 garlic cloves, sliced
- 1 litre vegetable stock
Method
- STEP 1
Put the pumpkin seeds in a sieve and rinse to remove any pulp. Spread out on a plate and pat dry. Toast 50g of the seeds in a pan over a medium heat along with the oats and 1 tsp each of the coriander seeds and chilli flakes for a few minutes until fragrant. Stir in the tamari and maple syrup. Simmer for 30 seconds until reduced and sticky. Transfer to a plate.
- STEP 2
Heat the oil in the pan over a medium heat and cook the onion, celery, carrots, garlic and pumpkin, along with the remaining spices and some seasoning for 10 mins. Pour in the stock. Bring to a simmer and cook with the lid on for 20-25 mins.
- STEP 3
Blitz until smooth using a hand blender. Serve with the savoury granola sprinkled on top.
