Pumpkin soup is one of the easiest ways to make a delicious winter starter. You can use as many or as little ingredients as you like. We add a tsp of SACO Baobab Powder to make it even more nutritious.
1 kg of raw chopped Pumpkin
2tbp of olive extra virgin oil
1 1/2 roughly chopped yellow onion
1 clove of garlic
1 bay leaf
2 cup vegetable stock
2 tsps SACO Baobab Powder
1 tbp of coconut milk (or your favourite cream)
Toasted pumpkin seeds (to garnish)
Heat the oil in a large thick-bottomed pot
Add the onions and the garlic, and cook on medium heat until soft
Add the chopped pumpkin and sauté for 4-5 minutes. Stir the ingredients occasionally.
Add the stock and the bay leaf. Cover with a lid and let simmer for 20-25 minutes
Turn off the heat and let rest for 5 minutes.
Remove the bay leaf. Use an immersion blender to purée the soup (add a little bit more stock if necessary to adjust consistency).
Add a splash of coconut milk and 2 tsp of SACO Baobab Powder
Adjust the salt and add black pepper to your taste
Add a sprinkle of freshly chopped parsley
Serve on a plate and sprinkle toasted pumpkin seeds