Scandinavian Spiced Pumpkin Soup
By the beginning of November, Sweden is shrouded in darkness and so a hearty meal and home comforts help to brighten up the dark Autumnal months. Contrary to seasonal traditions, pumpkins are not just for Halloween – these giant fruits are super versatile and can be roasted, baked into a pie or made into a scrumptious soup. We particularly love a Scandinavian Spiced Variety.
Serves 4
To make the Scandinavian Spiced Pumpkin Soup you will need:
- 250g diced pumpkin or squash (we like to use a crown prince squash)
- 2 medium potatoes, peeled and diced
- 2 garlic cloves peeled and sliced
- 1 red onion finely chopped
- A sprig of fresh thyme, leaves picked. Dried works too.
- 1 tbsp Olive Oil
- 2 tsp Chilli Flakes
- 1 can of coconut milk
- 1 tbsp toasted sesame seeds or pumpkin seeds
- Fresh Coriander
- Green chilli finely sliced to garnish
How to make it:
- Heat olive oil in large pan and add the diced pumpkin, potato, garlic and onion. Gently fry for 5 minutes. Add the fresh thyme, chilli flakes and seasoning.
- Add the coconut milk to the pan and top up with half a can of water, or until the vegetables are covered. Simmer for 45 minutes.
- Leave the soup to cool.
- Use a stick blender to pulse into a smooth soup. Taste for seasoning and add if necessary.
- Toast sesame seeds and add to soup, along with the sliced chilli and chopped coriander
Enjoy!
