Pumpkin soup is a much-loved winter favourite, but this variation tops them all.
1 tablespoon olive oil 2 teaspoons cumin 2 teaspoons dukkah 1 clove garlic, minced 1 thumb-sized piece ginger, finely diced 720 grams pumpkin, peeled, cut into small chunks 2 medium-sized carrots, peeled, cut into small chunks 1 litre water 2 cubes gluten free vegetable stock 1 teaspoon apple cider vinegar 1/4 cup coconut milk coriander 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.