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Pumpkin Soup

I LOVE pumpkin! This recipe can be made with any winter squash and you can vary the seasonings. Add some apple or pear to sweeten it up. Add chilli to spice it up. Use any alternative milk instead of coconut milk. Be creative! This is the perfect meatless Monday dish and make extra so you have some for lunch!


1 pumpkin
1 onion
1 celery
1 carrot
1 potato
1+ teaspoon each cumin, cinnamon
1 can coconut milk
Fresh herbs, green onion, paprika to garnish (optional)

Heat oven to 425F/220C. Open squash and remove seeds. Coat lightly with olive oil and bake for 30 minutes or until you can pierce with a fork.

Meanwhile, dice onion, celery, carrot and potato and saute over medium/low heat. Add garlic and seasoning.

Remove squash from the oven and let cool to touch. Remove skin and cut into chunks.

Add onion mixture and squash to a high power blender with 1 can of coconut milk. Puree until smooth. Add a little water if needed. Return to the pan to heat through and adjust seasoning. Use salt/pepper to taste.

Garnish with fresh herbs, green onion and/or smoked paprika.

Pro Tip

You can roast the squash ahead of time and have it ready to use as needed in dishes. Roast more than one to save time!

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