CARAMELIZED PUMPKIN SOUP

Rich and smooth, truly sunshine in a soup that makes the heart feel warm...

You will need:

Pumpkin

Carrot

Onions

Cinnamon bark

Salt & Pepper

Coconut Milk

Garnish:Pumpkin seeds and a dash of cream

This warm soup is perfect on a cold dull evening and will lift your spirits one spoonful at a time!

Pumpkin, a favourite when in season, forms a lovely base for this soup. Cooked correctly, and for just long enough, it caramelises beautifully. The natural sweetness of the onions, cinnamon and pumpkin combine very well indeed. Cinnamon bark is best, but if you don't have some handy, ground cinnamon powder will also do.

A dash of coconut milk at the end gives this soup a lovely twist. Topped with a spoonful of cream and some crunchy pumpkin seeds, you have a gourmet soup at your fingertips!

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Recipe

Ingredients

2 cups pumpkin, chopped roughly and skin and seeds removed

1 large onion, roughly sliced

1 Large carrot, roughly sliced

2 tbsp Olive Oil

2-3 sticks of cinnamon

1 tsp salt

Dash of pepper

1/2 cup fresh thick coconut milk

3 cup water (or vegetable to chicken broth, unsalted)

Method:

- Heat oil in a large pot on medium flame. Add cinnamon sticks and cook until fragrant.

- Add onion and cook until transparent in colour. It will take a few minutes.

- Add carrot, pumpkin and salt. Toss well to mix once, and then let it cook without disturbing.

This will allow for the flavours to set, and for the vegetables to caramelise. This may take upto ten minutes depending on the pot and flame.

- When the vegetables have softened and caramelised, add water and let simmer till all the veggies are cooked through.

- Set aside and cool slightly, remove the cinnamon stick and blend. Sieve through if there is any pulp left.

-Return to the pot and bring to a boil

- Add coconut milk and stir well.

- Garnish with cream and pumpkin seeds and serve hot!