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.
