Pumpkin is great for use in soup, roasted, or mashed with other roots. Soups are perfect for winter, warming like a hug, providing great quick nutrition. You can even spice up its sweetness with cumin, chilli, coriander or lemongrass.
- Wedge of pumpkin (about ¼ of a large pumpkin), peeled and chopped into large pieces
- 1 small onion, chopped
- 1 clove garlic, chopped – optional
- 2 teaspoons ground cumin
- 1 teaspoon chilli flakes - optional
- 1 stock cube
- 2 large potatoes, roughly chopped
- ½ cup milk – optional
Sweat onion and garlic until translucent, then add cumin, cook until fragrant. Add potatoes, pumpkin, stock cube and enough water to cover. Bring to boil and simmer until vegetables are soft. Whizz in a blender or with a stick, add milk if desired, then some chilli flakes to taste if that’s your thing – enjoy!