CREAMY PUMPKIN SOUP
Kiwi foodie Kelsi “Healthy Kelsi” Boocock says, “We grow the most amazing pumpkins in our garden, so I knew I had to make something to showcase them. This is a super-easy, nourishing recipe – perfect for a rainy day!”
SERVES 4 Preheat your oven to 180˚C. Add 1 mediumsized pumpkin (around 1kg, peeled and chopped into pieces), 1 tbsp olive oil, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp cinnamon and 1 tsp salt to a pan, then bake in the oven for 30-35 minutes or until the pumpkin is tender. Add roasted pumpkin to 400ml canned coconut milk, 2 cups vegetable stock, 1 chilli, 2cm piece of ginger, 3 garlic cloves and 1 tbsp lemon juice in a blender, processing until smooth. Top with crispy sourdough, pumpkin seeds, chilli and coriander.
This recipe is from The Healthy Kelsi App, which offers more than 350 delicious plant-based recipes, a meal planner, a shopping list and blogs for just 80c a week.