October will soon be here, and with it will come the slight nip in the air that we look forward to all year. We bring to you this delicious soup recipe, to keep you warm and fuzzy through the season. We’ve also added cardamom to add a spicy-sweet sort of flavour that works really well to create a nice balance with the sweet apple and savoury roasted pumpkin.
Total Time: 30-40 mins
1 medium sugar pumpkin or 1 butternut squash
1 small apple (or 1/2 a large one)
1 medium yellow onion
Drizzle of olive oil
Salt & pepper, to taste
3 cloves of garlic
1 can coconut milk
1 teaspoon fresh grated ginger
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne
1 teaspoon additional salt
Preheat oven to 400˚F.
Cut the pumpkin or butternut squash in half and scoop out the insides (save & toast the seeds if you want).
Drizzle with olive oil, salt and pepper and roast cut side up for 20 minutes, flip and roast cut side down for 20-30 or until the flesh is soft.
Remove from oven, let cool, then peel the skin away from the flesh.
While the squash roasts, slice the apple and onion into wedges and arrange on a baking sheet.
Drizzle with olive oil, salt, and pepper, and roast for 20 minutes or until the edges turn golden brown. During the last 10 minutes or so, add the whole garlic cloves to the baking sheet.
In a blender, add pumpkin mash, roasted onion, apple, garlic (remove the skins), ginger, cardamom, cayenne pepper and salt. Puree until smooth. If it’s too thick, add a bit of water or broth to thin and blend again.
Taste and adjust seasonings. Store leftovers in the fridge for up to a few days.
#EatExtra: You can add a cup of coconut milk when blending the puree for a rich and creamy taste.