Creamy pumpkin soup with lots of flavors – and different textures thanks to the toppings. Cinnamon and ginger gives the soup that extra seasonal touch, and goes very well with both the pumpkin and the coconut.

Now, what goes better with a creamy soup then a freshly baked bread loaf? Not much. I served this soup with my super easy favorite bread made of oats, carrots, almond milk, seeds and nuts – healthy and with lots of flavors.

This is my way of welcoming, and embracing, the cold and chilly weather that comes with November. You really must try this one!

 

Pumpkin and coconut soup with rocket and roasted pumpkin seeds

Serves 4

 

500 grams pumpkin flesh, diced (I used a mix of butternut squash and spaghetti pumpkin) 

1 onion

1 garlic clove

2 1/2 dl coconut cream (save some for drizzling when serving) 

6 1/2 dl vegetable stock (make your own or use a stock cube)

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground tumeric

1 krm paprika powder

Sea salt and ground black pepper

1 tsp apple cider vinegar

 

For serving:

1/2 dl pumpkin seeds, approx. 30 grams

70 grams rocket

Coconut cream for drizzling

 

How to: 

Put the oven on 225 degrees celsius. Put the pumpkin on a baking sheet, drizzle with cold pressed rapeseed oil and roast in oven for 25 minutes. Meanwhile, peel and chop the onion and garlic, then sauté in a saucepan until soft. Add the pumpkin, coconut cream, vegetable stock and spices. Use a immersion blender and mix until smooth. Let simmer for 10 minutes. Remove the sauce pan from the stove and add the apple cider vinegar. Salt and pepper to taste. Roast the pumpkin seeds in a hot frying pan until golden. Drizzle some coconut cream over the soup and serve with rocket and roasted pumpkin seeds.

 

Oat- and carrot bread w seeds and nuts

Makes one loaf

 

1 dl wheat germ

2 dl buckwheat flour

3 dl oat flour

1/2 dl sunflower seeds

1/2 dl pumpkin seeds

1/2 hazelnuts, chopped

1 tsp salt

1 tsp bicarbonate of soda  

1 dl carrots, finely grated

3 dl unsweetend almond milk

1 egg

 

How to:

Put the oven on 175 degrees celsius. Put all the ingredients in a mixing bowl and mix well. Put the “dough” in an oblong baking tin. Bake in the oven for 50 minutes. Let cool before serving. Serve with creme cheese and cress as topping.