At our Chorlton Eats event on October 15, we gave away more than 70 bags of ingredients for a super-tasty veggie soup. We’ve been asked for the recipe, so here goes. This recipe – and well as all the ingredients – come from our good friends at Unicorn Grocery.
This is our favourite way to make use of the bits you hollow out of your halloween pumpkin – and don’t forget to roast those fabulous pumpkin seeds either!
This is an easy and satisfying soup, based on the rich flavours of roasted veg. And as ever, with veggie soup, you can tweak it to your heart’s content and make it your own.
Ingredients – serves 3-4
1-2 tablespoons olive oil
1 onion, quartered
1-2 carrots, in 1″ chunks
350g pumpkin, seeded, peeled and in 1″wedges
1 red pepper, seeded and halved
1 teaspoon cumin
1/2 tsp ground coriander
1/2 tsp oregano
1/2 tsp salt
1/8-1/4 tsp chili powder
40g creamed coconut
500ml hot veg stock
Preheat the oven to 220C
Combine cumin, coriander, chili powder and salt.
Combine the onion, carrot, pumpkin and red pepper pieces. Drizzle with oil, then add the spice mixture, stirring to coat the vegetables well. Roast the veg in a large dish for 20-30 minutes, stirring once or twice, until it starts to brown.
When they’re done, put them in a large pan with the stock, coconut, oregano and roughly 200ml of boiling water. Simmer for 15 minutes, just to make sure it’s all tender.
Whizz it with a blender or push it through a sieve until smooth. Add water to adjust the thickness and season to taste.
A guaranteed winter warmer!
Adapted from the Café La Sucre Farine