I’ve been making this recipe for several years every winter. it’s very easy to make and stores well in the freezer. my whole family loves this soup on a cold night. The mix of warm spices and the sweetness of the pumpkin go great together.

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Ingredients:

• 1 whole Crown Pumpkin (Grey Pumpkin) or 2 large Butternut Squash
• 2 large onions
• 6 cloves of garlic
• 1 teaspoon of finely grated fresh ginger
• 2 litres of gluten free chicken stock or vegetable stock
• 2 tablespoons of soft brown sugar
• 1 teaspoon of smoked paprika
• 1/2 a teaspoon of Chineese five spice
• 2 tablespoons of gluten free curry powder
• 1 400ml can of coconut cream
• Salt and pepper
• Olive oil or vegetable oil
• 1/2 teaspoon of chilli flakes (optional)

Method:

This recipe makes around 6 litres of soup.

1. Preheat your oven to 180*C fan forced and line the bottom of a flat baking tray with baking paper.
2. Peel, cut and de-seed the pumpkin. Lightly coat in olive oil and roast until golden brown.
3. While the pumpkin is cooking, in a large pot fry off the onions, garlic and ginger until soft and tender.
4. Once the pumpkin is cooked add it to the pot along with the stock, sugar, paprika, 5 spice and curry powder.
5. Bring everything to the boil and then turn down the temperature to maintain a slow rolling simmer, on my stovetop it has to be on its lowest setting to achieve this.
6. Cook while stirring occasionally until the pumpkin is falling apart when you’re stirring.
7. Using a stick blender, blend the soup until smooth. Add the coconut cream at this point and season to your liking with salt and pepper. This step can be done with a masher and a whisk and the soup will still turn out amazing.
8. If you’re making this soup to store portion it into containers while its hot and allow it to cool with the lid sealed. This will create a slight vacuum to help keep it fresher for longer.

To reheat simply place the frozen soup in a pot on low until it defrosts enough to stir and then raise the temperature and heat it fully, or alternatively cook it in the microwave in 1 minute bursts until hot. Serve with some buttered crusty bread and fresh herbs or a spoon of sour cream.