Autumn is the season of warm dishes, casseroles, stews and… soup of course! And October is the month of the pumpkin, so logically what we offer here is a delicious pumpkin soup. With this recipe you can make a creamy, sweet and spicy soup. Pumpkin is full of vitamins and minerals (vitamins A, C and E, folic acid and iron) that boost your immune system, and it is packed with fiber which is good for the intestines!
1/2 butternut squash
2 red yellow peppers
2 jalapeño peppers
6 cloves of garlic
1 tsp cumin powder
1 tsp paprika powder
200 ml coconut milk
Pepper and salt
Seeds from the pumpkin *
Cut all the vegetables into pieces and put it together with the garlic cloves on a baking tray and drizzle with olive oil and salt and pepper. Bake for 30 minutes at 180 degrees and turn the vegetables halfway through.
Put all the vegetables in a large pan and add 1 liter of vegetable stock and the coconut milk. Bring to a boil and check with a fork if the vegetable is soft enough to blend. Blend with a hand blender until all pieces are out and a smooth soup is formed. Add water if you want the soup to be thinner.
Serve in a deep plate or bowl and garnish with a little coconut milk and pumpkin seeds*.
These are the seeds from the butternut squash that you can clean and bake in the oven with a little olive oil, pepper and salt.