There are so many reasons I love autumn- it’s the time for long walks in the countryside, roasted conkers, oversized jumpers, blazing fires, warming soups and of course it’s pumpkin season! So naturally, whilst back at home in Switzerland last weekend, I took the opportunity to go to a pumpkin farm in the local village with my mum.
We had such a lovely time catching up and strolling through the woods in the crisp autumn air, before inspecting the vast array of pumpkins on offer and choosing one with which to make our soup from that afternoon. This felt like such a treat, as one of my favourite ways of picking up fresh fruit and vegetables is to go directly to markets and farms. I find it so refreshing to get outside of your usual supermarket aisles and to see where your food is actually grown and produced.
My mum and I then spent a while in the kitchen brainstorming what flavour combinations would work well in the soup. I feel the mix of spices; including cinnamon, paprika, ginger, and garlic, add a nice kick to the mild and creamy blend of pumpkin and coconut milk.
Ingredients for the soup (serves 4):
1 teaspoon coconut oil
1 red onion, diced
1 white onion, diced
1 tablespoon ginger, grated
2 cloves of garlic
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon paprika
Sprinkle of pink himalayan salt
1 kg chopped pumpkin
400ml unsweetened coconut milk (I get mine here).
Toppings (serves 4):
Fresh coriander, chopped
1 tub of Greek yogurt
2 tablespoons pumpkin seeds, toasted
4 slices of rye bread (to serve)
- Chop the pumpkin and add to a pan of boiling water. Cook for roughly 15 minutes.
- Meanwhile, heat 1 teaspoon of coconut oil in a frying pan on medium high heat and add the onion, ginger, garlic and spices.
- Once the above are cooked, add both to a food processor with 400 ml of coconut milk.
- Blend until smooth and pour into 4 dishes.
- Garnish with a dollop of greek yogurt, chopped fresh coriander and a sprinkle of toasted pumpkin seeds.
- Serve with sliced rye bread.
Nutrition Information (per serving):
Carbs: 57 grams
Fat: 6.25 grams
Protein: 12 grams
I hope you enjoy this soup as much as my family and I did.
Don’t forget to tag me @chezshanay #chezshanay- I would love to see your creations!