Organic recipe of the week – seasonal pumpkin soup

With pumpkins for sale everywhere it is a great opportunity to try a seasonal soup on these dark autumnal days. At this time of the year organic growers have a range of edible pumpkins which are great in soup, stews and pies! Make sure to get an edible pumpkin as the large orange ones are not that tasty.

Pumpkin soup

 

 

Organic Ingredients:

1 medium pumpkin

1 onion roughly chopped

1in piece of chopped ginger

2 garlic cloves finely chopped

1 400ml can of coconut milk

1 400ml can of chickpeas

½ teaspoon of tumeric

Sea salt and freshly ground pepper

Large knob of butter

Vegetable stock cube

1 pint of hot water

Method:

Peel, deseed and chop the pumpkin into 1in cubes. Fry the onion in the butter and then add the pumpkin cubes. Add in the garlic, ginger and turmeric, salt and pepper and cook for 5 mins. Then add the stock cube to the hot water, and add to the saucepan. Bring to the boil and then turn it to a low heat for half an hour. Then blend the soup, and add the coconut milk. Then rinse the chick peas and add to the blended soup. Serve with crème fraiche.