Because we've entered soup season, it's only natural we feature pumpkin or paukena as our favourite vegetable to use in soup this week!
The pumpkin we have on offer is the Crown variety, which happens to be most common variety known to us in Aotearoa. It typically has a blue/grey hard skin with a rich sweet orange coloured flesh, which indicates high levels of carotenoids that our bodies convert to Vitamin A. Pumpkin is also a good source of Vitamin C, as well as a source of Vitamin E, folate and fibre.
Its firm texture and nutty, sweet taste make it the perfect choice for roasting to toss in a salad or to use in soup.
See recipe below developed by our Market Gardener and Resident Chef Tyler Langerveld.
- 2kg Pumpkin-peeled & de-seeded
- 2x large carrots -ends chopped off
- 1x large onion- peeled
- 1.5 Tbsp Olive oil
- 1 Tbsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander or 1/2 cup fresh coriander
- ½ tsp turmeric
- 1 tsp salt
- ½ tsp black pepper
- ½ red Chilli-deseeded
- 1x Garlic bulb
- 1 litre Vegetable Stock
- 400ml (1 tin) Coconut Cream
- Preheat oven to 180°c
- Dice pumpkin, carrot and onion all roughly the same size
- In a large bowl, combine diced veg, oil, spices, chilli, salt & pepper. Mix to evenly coat then transfer to a roasting tray
- Add whole garlic to tray (no need to peel)
- Roast veg until tender and caramelized, tossing occasionally. Approx 40ish minutes
- Transfer veg to large pot, cut garlic bulb in half & squeeze garlic out of skin & into the pot (discard skin)
- Add stock to pot, top up with water to cover veg if needed. Bring to a boil, reduce heat and simmer for 10 min
- Using a stick blender, blend soup until smooth. Add coconut cream and blend to combine
- Return soup to boil, season to taste. Remove from heat.
- Serve hot & enjoy!
- Toasted pumpkin seeds (as pictured)
- Pea Shoots (as pictured)
- Crispy diced bacon
- Chili oil