Pumpkin soup has always epitomised ‘comfort food’ to me. I love it’s golden creaminess, and how it wafts a sweet warm steam that fills the house with consolation during a cold evening. I love that it only takes a handful of garden dwelling ingredients to produce something truly satisfying, that can be switched up and transformed with different spices or herbs. From a basic recipe, you can do so many things with it.
Pumpkins are a gorgeous vegetable to work with, and chances are that if you’ve got a friend with a garden, they’ll probably have an overgrowth of the things they’re happy to give you for free because they grow like crazy. Even if you have to dish out some cash for a pumpkin they’re a very budget friendly ingredient that can be enjoyed sweet or savoury, steamed and smothered in ghee, roasted and caramelised with coconut oil and cumin seeds, or thinly sliced and sauteed.
This recipe skips on the customary cream, instead favouring coconut milk, so all you dairy free folk can rejoice. If you’re feeling like really ramping up the immune boosting capacity during the cooler seasons you can switch the water for home made chicken broth, and be sure to chop up your garlic ten minutes before cooking to significantly increase the presence of allicin; the biologically active component of garlic which has powerful anti-bacterial, anti-microbial, anti-parasitic and anti-fungal effects on your body.
Enjoy this garam masala infused pumpkin soup with a swirl of extra coconut milk, some freshly chopped coriander and a big slab of warm buttered sourdough bread dunked in the side.
1.5 kg pumpkin (I used grey pumpkin)
.5 kg sweet potato
1 Head of garlic broken into cloves but skin left on
3 onions, ends trimmed
2 tbs dried thyme
1 cup coconut milk
1 cup water
1 tbs garam masala
olive oil for roasting
salt and pepper as desired
4 stalks of curly kale
Preheat the oven to 190 degrees. Roughly chop the pumpkin, and sweet potato into large pieces, leave the skin on, scatter with the onions and garlic over two roasting trays. cover everything with oil, salt and pepper and the dried time and place in the oven to roast for approx 1.5 hours or until the veggies are very soft and caramelised all over.
Let cool for a few minutes while you prepare the kale chips. Wash and then thoroughly dry with towel and then rip into small pieces by hand. evenly spread the pieces over one or two baking trays, drizzle with some oil and salt. Roast at 190 for 10 minutes or turn the oven down to 140 and roast for 20 minutes for a crunchier texture.
Peel the skin from all of the roasted veg, add to a tall pot and blend with the coconut milk, water and garam masala. Taste for seasoning and adjust, then heat on the stove to keep warm.