Delicious Recipe: Roasted Pumpkin Soup

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If you have ever stayed at our retreat centre for more than a couple of nights, you are likely to have tried our holistic kitchen’s delicious creamy, coconutty, roasted pumpkin soup. This special dish is a favourite at Heart & Soul, and if you haven’t been able to experience it here yet, we are happy to share the recipe so you can cook it at home.

You’ll notice that we don’t include any quantities in this recipe. This is because we believe that cooking should be an intuitive process whereby you pay attention to your specific needs and desires to create the perfect dish for yourself. You will be surprised about how simple it is.

INGREDIENTS

Pumpkin (e.g. Butternut or Kent)

Coconut Cream 

Salt and Pepper

Vegetable Stock

METHOD  

Firstly, chop the pumpkin, leaving the skin on, and spread it out evenly on a roasting tray.  Sprinkle it with salt, pepper and a small amount of oil (optional) - just enough to stop it sticking to the tray.

Roast at 180 degrees Celsius until it’s soft and golden.  (around 30 minutes, plus/minus a bit)

Next, throw it in a blender with vegetable stock* and coconut cream.   

Finally, serve your soup into bowls or cups, sprinkle with pumpkin seeds if you wish, and enjoy!

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*Here at Heart & Soul, we make our own vegetable stock using whole vegetables from our Organic Garden. We also throw in a variety of herbs from our herb garden. It’s extremely simple to make and we highly recommend trying it for yourself!

We hope you love this recipe as much as we do!  A special thank you to Leonardo (our resident chef) for teaching us and sharing this recipe with us.

Lots of love, your Heart & Soul team