Spiced Pumpkin Soup
This Community Recipe was uploaded by the user studentchow.
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Ok. For the sake of this recipe, pretend it’s still National Pumpkin Day. Good thing I planned ahead with my recipe then. Take the Ham out and this another Vegan Recipe. A perfect winter warmer based off of a mystery ingredients recipe Ben did aaaages ago. Ave it.
- 1 Can Puréed Pumpkin
- 2 Cloves Garlic
- 200 g Ham (Sliced)
- 2 Star Anise
- 1 Veg Stock Cube
- 1 Pack Creamed Coconut
- 1 Red Onion (Diced)
- 1 tsp Grated Nutmeg
- 1 Yellow Pepper (Diced
- 2 tsp Mixed Spice
- 1 Red Chilli (Deseeded and Diced)
Start by prepping all your veg! Sweat off in a pan over a high heat with a shot of oil.
Make A Paste!
Add your Creamed Coconut and Punpkin. The Coconut adds a nice light flavour and helps lighten the Pumpkin once the stock goes in. Warm through the Punpkin before adding your seasonings. Add salt and pepper and continue to heat through.
Add your Stock Cube and enough boiling water to make thick soup. No need to pulse blend as if you’ve Diced everything up finely enough it won’t need it and all you’ll need to do is fish out the Star Anise. Add your ham and mix through.
Serve garnished with Sriracha, Pine Nuts and Spring Onion with a side of Rye Bread. Enjoy this Cold Weather Warmer and let me know how you get on.
Hungry for more? Try one of these!