October is one of our favourite months here at Sadie’s Kitchen. With each new season comes beautiful fresh new produce. Autumn is no different, bringing with it the beautiful, creamy and delicate flavour of the pumpkin.
By all means, use your pumpkin to showcase your carving skills, but be sure to keep some aside for this delicious golden soup. We like to add in sweet potato to give it some extra substance, and if spicy isn’t for you, swap out the chilli and paprika with thyme or coriander, for an equally delicious take on this winter warmer.
Enjoy x
What you need:
750g of pumpkin
250g of sweet potato
2 large onions, sliced thinly
2 tbsp of butter
2 tbsp of olive oil
1 pack of Sadie’s Kitchen Comforting Chicken Bone Broth
1 tin of coconut milk
1 tbsp of paprika
Salt, pepper & chilli flakes to taste
What to do:
Preheat the oven to 220°C
Slice the pumpkin into large wedges, reserving the seeds until later
Wash the sweet potato and dice into large chunks, leaving the skin for extra fibre
Place the pumpkin wedges and sweet potato onto a large baking tray
Drizzle with olive oil and season with salt, pepper and paprika
Roast for 40 – 45 minutes or until the pumpkin is slightly charred
Using a large pot, saute the onions on a medium heat in 1 tbsp of butter, until they are soft and translucent
Add in the roasted pumpkin and sweet potato
Pour in the bone broth and coconut milk and bring to the boil
Reduce to a simmer for 10 minutes
While the soup is simmering, wash and dry your pumpkin seeds
Toss onto the baking try used for the pumpkin
Add 1 tbsp of butter and roast until toasted
Using a hand blender, blend the soup until you reach your desired consistency
If prefer a lighter consistency you can thin out the soup at this point with some boiling water
Top your soup with some roast pumpkin seeds and chilli flakes & serve with crusty bread
Enjoy x