This Spicy Pumpkin Soup is a delicious way of turning unwanted pumpkin into a healthy, nutritious and affordable meal! Suitable for the whole family, including your weaning baby. Serve as a dip with Homemade Oatcakes for a tasty baby led weaning meal! It's the perfect warming dish to enjoy on a cold winter day. Any leftover soup can also be used as a tasty lunchbox filler for the kids.
2 tbsp ground cumin
550g pumpkin, peeled and cubed
Heat the olive oil in a large saucepan over a medium heat. Cook the onions for 3-5 minutes, until translucent.
Add the garlic, chilli and cumin then cook for a further 2 minutes.
- Stir in the pumpkin and cook for a further 2-3 minutes.
Add the stock and bring the mixture to the boil. Reduce the heat and simmer with the lid on for 20-25 minutes.
Once the pumpkin is nice and tender, blend everything together before stirring in the coconut milk.
Garnish with some coriander to serve.
- If you are making this for a baby, reduce the stock to 500ml and serve as a purée.