With minimal prep required and being perfect for freezing, this recipe should be part of your ongoing repertoire. It’s smooth velvety texture, golden-orange appearance and delicate taste will definitely have you going back for seconds.
First published at www.transformationcookbook.com
Ingredients:
2kg butternut pumpkin, peeled, deseeded and cut
2 red capsicums, deseeded and cut
4 carrots, sliced
canola oil cooking spray
2 red onions, chopped
4 garlic cloves, minced
2 tsp minced or grated ginger
750ml vegetable or chicken stock
1 tbsp ground cumin
salt & pepper to season
Garnish: (optional)
Plain yoghurt of your choice – dairy, soy, almond
Coriander leaves
Step 1 – Lightly spray a small frying pan with oil and saute the onions, garlic and ginger until the onion is soft.
Step 2 – Place pumpkin, capsicum and carrot chunks into the base of a slow cooker and spoon the cooked onion mixture over the top.
Step 3 – Add the stock, cumin and season with salt & pepper. Stir well and cook on low for a good 6 hours until the pumpkin is tender.
Step 4 – Once done ladle the soup, in small batches, into a food processor (or use a stick blender). Blend until smooth and pour into a large container. Repeat until all has been processed smooth.
Step 5 – Return the processed soup to the slow cooker and cover. Cook on high for 40 minutes. Serve hot.
Tips:
• Serve with your choice of bread – sourdough, rye, baguette – for a postworkout meal.
• Garnish with coriander leaves and/or a splash of yogurt.
