Roasted Perky Pumpkin & Coconut Soup

Roasted Perky Pumpkin & Coconut Soup

Serves 4

Ingredients

  • For Roasting
  • 1 kg pumpkin, chopped into small chunks
  • 1 large apple, chopped into chunks
  • 1 ½ TBS coconut oil, melted
  • 2 tbsp Perky Pumpkin & Chilli Gourmet Blend
  • 1 medium size onion, chopped
  • 1 TBS coconut oil
  • 500 ml vegetable stock
  • 400 ml coconut milk
  • 2 tbsp Perky Pumpkin & Chilli Gourmet Blend
  • Salt and pepper to taste

Instructions

  • Heat oven to 200° C
  • Mix chopped pumpkin and apple with coconut oil and Perky Pumpkin & Chilli Gourmet Blend.
  • Spread on an oven tray and roast for 15 – 20 minutes. Turn over the pumpkin and apple and roast for another 15 minutes. The pumpkin should be tender and slightly caramelised.
  • In a large saucepan, melt remaining coconut oil and lightly brown the onions.
  • Next add the roasted pumpkin and apple, vegetable stock, coconut milk, Perky Pumpkin & Chilli Gourmet Blend and stir to combine.
  • Season to taste by adding salt and pepper, if preferred. For a bigger kick of chilli add more Perky Pumpkin & Chilli Gourmet Blend to your liking.
  • Bring to a boil then simmer for about 15 minutes.
  • Pour soup into a blender and process until smooth. Or for a more rustic texture, use a large whisk to blend the soup.
  • Serve with a sprinkling of Perky Pumpkin & Chilli Gourmet Blend on top.

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