Ingredients
- 1.2kg Kent pumpkin, peeled and chopped
- 1 tablespoon olive oil
- 1 brown onion, sliced
- 2 cloves garlic, chopped
- 3 cups vegetable stock
- 1/2 cup coconut cream, plus extra to serve
- 1/3 cup pepitas
- 2 teaspoons Chooki's Vinegar Chicken Salt
- Black pepper
Difficulty: Easy | Prep: 10 min | Cook: 35 min | Total: 45 min | Serves: 4 | Dietary: Gluten-Free, Vegan
Pumpkin soup can go a bit sweet and sleepy. Chooki's Vinegar Chicken Salt cuts through the creaminess and gives the pepitas a proper chip-shop crunch.
- 1.2kg Kent pumpkin, peeled and chopped
- 1 tablespoon olive oil
- 1 brown onion, sliced
- 2 cloves garlic, chopped
- 3 cups vegetable stock
- 1/2 cup coconut cream, plus extra to serve
- 1/3 cup pepitas
- 2 teaspoons Chooki's Vinegar Chicken Salt
- Black pepper
Step 1: Soften the Base
Heat the olive oil in a large pot over medium heat. Cook the onion for 5 minutes, then add the garlic and pumpkin and stir for 2 minutes.
Step 2: Simmer
Add the stock, bring to a simmer, then cover and cook for 25 minutes or until the pumpkin is soft enough to squash with a spoon.
Step 3: Toast the Pepitas
While the soup cooks, toast the pepitas in a dry frypan for 2 to 3 minutes. Tip into a bowl and toss with 1 teaspoon Chooki's Vinegar Chicken Salt while warm.
Step 4: Blend and Serve
Blend the soup until smooth, stir through the coconut cream, then season with the remaining Chooki's Vinegar Chicken Salt and pepper. Serve with pepitas and an extra swirl of coconut cream.
Tip: Toast the pepitas right before serving so they stay crunchy on top of the soup.
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