Once you’ve made this pumpkin soup you won’t want to make it any other way. Not because it tastes the best, but because you don’t have to faff about peeling or cutting the pumpkin.
2 carrots, chopped into medium sized pieces
1 onion, chopped into big pieces
4 cloves garlic
500ml vegetable stock
1 cup water (+ to taste)
3 tsp cumin
1 tin coconut cream
Cut the pumpkin in half. Place the halves on an oven dish. Put half an onion, a carrot, and two garlic cloves in each half. Slosh in some olive oil and sprinkle over the cumin. Cover in tin foil and bake for an hour at 220 degrees. Turn oven off and forget about it if you don’t have time to do the rest right then, it’ll be fine.
Scoop pumpkin into a large pot. Cover with stock and water. Bring to boil. Cook until pumpkin starts to disintegrate.
Puree with a stick blender.
Add coconut cream, and depending on texture preference also add more water.
Serve with some sesame oil, kaitaia fire, and soya sauce on top. Coriander on top is also good.