This Spicy Pumpkin Soup is a delicious way of turning unwanted pumpkin into a healthy, nutritious and affordable meal! Suitable for the whole family, including your weaning baby. Serve as a dip with Homemade Oatcakes for a tasty baby led weaning meal! It's the perfect warming dish to enjoy on a cold winter day. Any leftover soup can also be used as a tasty lunchbox filler for the kids.
Makes: 4 Adult portions
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Ingredients
1 tbsp olive oil
2 onions, chopped
2 tbsp ground cumin
550g pumpkin, peeled and cubed
2 cloves of garlic, minced
1 red chili, finely chopped2 tbsp ground cumin
550g pumpkin, peeled and cubed
700ml low salt vegetable stock
400ml coconut milk
Handful of fresh coriander
Method
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Heat the olive oil in a large saucepan over a medium heat. Cook the onions for 3-5 minutes, until translucent.
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Add the garlic, chili and cumin then cook for a further 2 minutes.
- Stir in the pumpkin and cook for a further 2-3 minutes.
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Add the stock and bring the mixture to the boil. Reduce the heat and simmer with the lid on for 20-25 minutes.
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Once the pumpkin is nice and tender, blend everything together before stirring in the coconut milk.
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Garnish with some coriander to serve.
- If you are making this for a baby, reduce the stock to 500ml and serve as a purée.
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At Mummy Cooks, we have a wealth of advice on feeding your family. We cover everything from meal prep and slow cooker recipes to moving baby on to family foods and preparing food safely. So whether you're looking for quick and easy meal ideas or want to learn more about healthy eating, we've got you covered - Feeding the Family Advice page
