Categories
Pumpkin Recipes Recipes

Creamy Pumpkin Soup

Creamy Pumpkin Soup

Prep Time 15 mins
Cook Time 25 mins
Servings 4

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion coarsely chopped
  • 2 cloves garlic grated
  • 1.5 kg pumpkin peeled and chopped
  • 1 tbsp fresh ginger grated
  • 1 tsp cinnamon
  • 2 tsp mixed spice
  • ½ tsp salt
  • 750 ml boiled water (or omit salt and put in a vegetable stock cube here)
  • 400 ml coconut milk (1 tin)

Instructions
 

  • Heat the oil in a large saucepan over medium-high heart before adding the onion and garlic. Cook until the onion becomes transparent
  • Add the ginger, spices and salt and add the pumpkin.
  • Toss the pumpkin in the oil and cook for 5 minutes. Add the water (or stock) and coconut milk and bring to a boil before reducing the heat to lower.
  • Cook for 20 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
  • Blend soup until smooth. Serve with a touch of cracked black pepper.

By our Incredible volunteer Ellen Krier

Categories
Pumpkin Recipes Recipes

Incredible Pumpkin Curry

Incredible Pumpkin Curry

Prep Time 15 mins
Cook Time 30 mins
Servings 4

Ingredients
  

  • 1 White Onion chopped
  • 600 g Pumpkin cubed / chunked
  • 400 ml Vegetable Stock
  • 4 Garlic Cloves crushed
  • 5 cm Fresh Ginger grated
  • 1 tbsp Garam Masala
  • 4 tsp Medium curry powder
  • ½ tsp Turmeric
  • 1 tsp Cayenne Pepper or Substitute For Fresh Chillies to Personal Taste
  • 2 cans 2 x Cans Chickpeas Drained and Rinsed
  • 200 ml Coconut Milk
  • 400 g Pumpkin Boiled, Drained and Mashed
  • Handful of Coriander roughly chopped

Instructions
 

  • Add the onion, cubed pumpkin and some of the stock to a large saucepan.
  • Cover and Cook on a med/low heat for 10mins until the onion is soft.
  • Turn up the heat to medium/high and add the garlic, ginger and spices to the pan, cooking off for a minute or so, stirring frequently.
  • Add chickpeas, coconut milk, the remaining vegetable stock, pumpkin puree and tomato puree and stir well. 
  • Reduce heat and simmer for 15mins, or until the chunks of pumpkin are soft and the sauce is thickened nicely
  • Season to taste and add your chopped coriander

Notes

This recipe would also work great with lentils if you preferred. Likewise, if you have some veggies that need eating, chuck some in.

By our Incredible volunteer Phil Barrett