INGREDIENTS
- a whole squash
- 1 chopped yellow onion
- 4 cloves of finely chopped garlic or garlic paste
- chili powder and cayenne pepper
- nutmeg
- freshly grated ginger or ginger paste
- salt and pepper and smoked paprika
- chicken stock
- butter and olive oil
- a can of refrigerated full fat coconut milk
- pumpkin seeds
- bacon slices, feta for optional toppings
PREPARATION
1. Cut your squash into chunks. Place them on a baking sheet and bake them at 180 celsius for an hour. Once they are tender you will be able to easily stick a fork in. Once your squash is ready scoop out the flesh.
2. In a large pot on medium heat, brown onions and garlic. Add spices to taste.
3. Add the squash flesh and chicken stock and cook until all heated through. Use a hand mixer to blend it into a smooth consistency. Add coconut milk and keep cooking the mixture on low heat. Taste test and keep adding some spices if needed. Cook the soup for a total of 20-30 minutes.
4. Roast some pumpkin seeds to garnish the soup right before serving it.
Optional: For a gorgeous combination of texture and flavour add some crispy bacon, soft feta and spicy roasted chickpeas on top! If you are using canned chickpeas make sure to wash and drain them first. In a mixing bowl mix together the chickpeas with a drizzle of olive oil some salt and cayenne pepper. Throw the chickpeas and bacon into a saucepan and fry until the bacon fat has rendered out and the chickpeas turn golden and crunchy. Serve soup with the bacon, chickpeas and some feta on top.
KITCHEN EQUIPMENT
- a hand mixer
- a large pot and a saucepan
COACHES CORNER
- If you don't have a hand mixer use a regular food processor. Scoop the baked squash flesh into the food processor and blend it together with some of the chicken stock. Pour this mixture into the pot and follow the rest of the instructions.
- For a quick prep time you can opt for canned pumpkin puree.
- We love this soup warm and cold sometimes with a fresh grossini on the side 😉
