LIVING GLUTEN FREE
September 21, 2016
Pumpkin soup is a much-loved winter favourite, but this variation tops them all.
1 tablespoon olive oil2 teaspoons cumin2 teaspoons dukkah1 clove garlic, minced1 thumb-sized piece ginger, finely diced720 grams pumpkin, peeled, cut into small chunks2 medium-sized carrots, peeled, cut into small chunks1 litre water2 cubes gluten free vegetable stock1 teaspoon apple cider vinegar1/4 cup coconut milkcoriander and finely chopped red chilli to garnish (optional)
Pour the oil into a large saucepan over medium heat.Add half of the cumin and dukkah, along with the garlic and ginger. Stir until the spices become aromatic and the garlic starts to brown.Add the pumpkin, carrot, stock cubes and a litre of boiling water.Leave to cook over medium heat for 45 minutes, stirring occasionally.After 45 minutes, add the remaining spices and the apple cider vinegar and stir for one to two minutes.Pierce a piece of pumpkin, and one of the carrots to test for softness. If not, leave to simmer for another five or so minutes. If soft, turn off the heat.Set aside to cool slightly, then using a stick blender, blend until smooth.To serve, drizzle each bowl of soup with a little coconut milk and, if desired, top with coriander and chilli.