Pumpkin is one of the basic ingredients in Mexican traditional cooking. In the fields of Mexico, they have grown together with corn, beans and tomato for thousands of years. Ever since the American continent was discovered, the world met this delicious fruit and fell for it. Today we’re making a sexy version of the traditional Pumpkin soup. This recipe is vegan, but feel free to add some roasted bacon or sprinkle some feta cheese if you want.
- 150 gr butternut pumpkin
- ½ Can Coconut milk
- 1 or 2 chillis
- Pinch of nutmeg
- Salt, Pepper and Quinoa seeds
- 1 garlic clove
- 1 or 2 Bread slices
- 1 tsp Olive oil
- Set your oven to 220oC
- With a spoon scrape away the centre of the pumpkin along with the seeds. Sprinkle with the nutmeg.
- In baking tray place the pumpkin and the washed chillies. Take the tray to the oven and leave to roast for 20 to 25 mins
- About 3 mins before the pumpkin and chillies are ready peel your garlic clove and rub the bread slices with it. Add a few drops of olive oil and place in the baking tray
- Take the pumpkin and chillies out of the oven. Using the same spoon, scrape the pulp out of the pumpkin’s skin. Take the chillies’ stalk.
- In a blender, mix the pumpkin, chillies and coconut milk. Add salt and pepper to taste. Take the bread slices out of the oven
- Enjoy with a sprinkle of quinoa and your slice of wholemeal bread!