Make the most of pumpkins in the supermarkets in the autumn and make this warming and filling pumpkin soup. Serve with our savoury granola sprinkled on top
Prep:20 mins
Serves 4
1 pumpkin (around 1.5kg), peeled and chopped, seeds reserved50g jumbo oats2 tsp coriander seeds1½ tsp chilli flakes1 tsp tamari1 tsp maple syrup2 tbsp olive oil1 onion, chopped2 celery sticks, chopped2 carrots, chopped3 garlic cloves, sliced1 litre vegetable stock
STEP 1Put the pumpkin seeds in a sieve and rinse to remove any pulp. Spread out on a plate and pat dry. Toast 50g of the seeds in a pan over a medium heat along with the oats and 1 tsp each of the coriander seeds and chilli flakes for a few minutes until fragrant. Stir in the tamari and maple syrup. Simmer for 30 seconds until reduced and sticky. Transfer to a plate.STEP 2Heat the oil in the pan over a medium heat and cook the onion, celery, carrots, garlic and pumpkin, along with the remaining spices and some seasoning for 10 mins. Pour in the stock. Bring to a simmer and cook with the lid on for 20-25 mins.STEP 3Blitz until smooth using a hand blender. Serve with the savoury granola sprinkled on top.
