Pumpkin Soup

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add the chopped onion and whole garlic cloves, cooking for 5 minutes until the onion softens and becomes translucent.

   Tip: Don't let the garlic brown; it will become bitter.

2. 2

   Add the cubed pumpkin to the pot and stir well to coat with the oil. Cook for 8 minutes, stirring occasionally.

   Tip: Roasting the pumpkin slightly before adding liquid deepens the flavour.

3. 3

   Pour in the vegetable stock and bring to a gentle boil. Add the fresh sage leaves, then reduce heat and simmer for 20 minutes until the pumpkin is very tender and easily breaks apart with a spoon.

   Tip: The pumpkin should be completely soft for a silky soup.

4. 4

   Remove from heat and stir in the coconut milk. Season with sea salt, black pepper, and nutmeg.

   Tip: Taste and adjust seasoning to your preference.

5. 5

   Using an immersion blender, blend the soup until completely smooth and creamy. If you prefer a chunkier texture, blend only half of it.

   Tip: For extra smoothness, you can strain the blended soup through a fine sieve.

6. 6

   Toast the pumpkin seeds in a dry frying pan over medium heat for 3-4 minutes until golden and fragrant, stirring frequently.

   Tip: Watch them closely as they burn quickly; remove when they start to pop slightly.

7. 7

   Ladle the soup into bowls and top each serving with a handful of toasted pumpkin seeds. Drizzle with a little olive oil or cream if desired.

   Tip: A crème fraîche swirl adds elegance and richness.