Spicy Pumpkin Soup
When the days get longer and the nights colder, hearty meals keep body and soul together. Pumpkin soup is not for everybody but wait until they taste this beautiful recipe. The flavour of pumpkin with a hint of beetroot and coriander is just to die for. The taste is rounded by the sweetness of raw honey and the spicy after taste of chilli.
1 medium size pumpkin
4 small beetroot
4 small potatoes
4 garlic cloves
1 or 2 mild chillies (whatever you consider mild)
Beef stock powder
1-2 tbl spoons Raw Honey
(Optional: Butter, Sour Cream, Chilli Flakes)
Bake the main ingredients.
Wash the pumpkin and remove the centre with the seeds. I am lazy and leave the skin on the pumpkin, but if you don’t have access to organic products it might be better to skin the pumpkin. The skin does add flavour and fibre to your soup.
Cut the beetroot, potatoes and pumpkin in small quarters and add to a baking dish. Add garlic and olive oil. Mix well with the oil, sprinkle some butter and salt on the top and put in a pre-heated oven at 150 degrees for 70mins.
Cook the soup
Cut bacon and onion into small dices. I use Thick Cut Bacon Chops from Aldi. Place bacon and onions into a pan or a pot and fry in olive oil and/or butter until glazed. Add the baked vegetables when ready and add a liter of water. At this time I season the soup with 1.5 tea spoons of beef stock powder, chilli flakes, chilli, coriander and Raw Honey. The best honey to use is a darker strong tasting honey as it will add some flavour on top of the natural sweetness.
You might vary the amount of chilli and spices to your personal taste. Instead of stock powder and water you can use ready made beef or vegetable stock.
Cook for 20 min.
Blend and serve
Run the mix through a blender for a nice creamy consistency and serve in a bowl with some fresh coriander sprinkled on top. Some might put a dash of sour cream in the bowl, but I like to keep the dish dairy free.