Whole Baked Pumpkin Soup
We had so much pumpkin! We got creative with pumpkin bread and pumpkin curry but is there anything better than pumpkin soup?
1 whole pumpkin (you can do with a cut piece, baking for less time)
2 cloves of garlic, rough chopped
1 large brown onion, rough chopped
Vegetable stock (homemade or store bought)
Ground black pepper
Ground sea salt
1 tablespoon of coconut or avocado oil
Wrap the whole pumpkin in foil, rubbing a light covering of olive oil over first. Stab some holes in the bottom of the pumpkin - through the foil, so as the liquid can escape. Place on a rack in a baking tray and bake in a 180 degree celsius preheated oven for up to two hours (depending on the size of the pumpkin).
Let the pumpkin cool on the rack.
Heat the oil in a large pot.
Add the garlic and onion and saute until translucent.
Add the stock and top up to around 4 litres of liquid and simmer for 10 minutes.
Break up the pumpkin and either chop, mash or blend before adding to the broth. (I left the skins on for extra flavour and goodness!)
Cook for a further 10 minutes.
Let cool slightly and then blend to puree, enough to blend the skins.
Serve with a dollop of greek yoghurt, sour cream or coconut cream.