600g pumpkin
1 large onion
1 clove garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1 vegetable stock cube
200 ml coconut milk (optional)
1 tablespoon pumpkin seeds to garnish
natural yogurt to garnish
Pumpkin Soup
Ingredients
600g pumpkin
1 large onion
1 clove garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1 vegetable stock cube
200 ml coconut milk (optional)
1 tablespoon pumpkin seeds to garnish
natural yogurt to garnish
Method
Cut the pumpkin into wedges and roast or use the bits from making your lanterns,
Put the pumpkin seeds on a tray and bake for 10 mins until dry or leave on low heat for a while
Chop the onion and fry with a little oil in the pan
Add the chopped garlic, add the flesh of the pumpkin
Add the cumin and corriander and stir
Add the stock and simmer for 20 mins
add coconut milk and wait till bubbling
make smooth soup by mash the pumpkin with a fork or if you have a blender or put through a sieve.
season to taste.
Garnish with pumpkin seeds and natural yogurt
