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No-cut Pumpkin Soup

I hate cutting pumpkins. This recipe eliminates that step completely !

The taste of this soup can change depending on which flavourings you choose. You can remove the curry paste and nutmeg and swap with
-sauteed onions, garlic and cumin seeds
-curry powder & vege or chicken stock
-sweet chilli sauce

A pumpkin (any kind!)
Salt & Pepper
2 Tbsp sweetener (coconut sugar, brown sugar, date syrup)
1 tsp Nutmeg
1/2 tsp Cinnamon
2 tbsp Red curry paste
Ceres Coconut cream

 Wash or wipe the pumpkin. Place the entire pumpkin into the oven whole at 180-200 degrees C. Bake until a knife slides easily into the pumpkin. Usually about 30-60 minutes depending on size.

Once soft, remove the skin by gently peeling or slicing back. This step depends on the pumpkin type. Open the pumpkin and scoop out seeds.
Place the pumpkin flesh inside a crock pot or stove top pot.
Cover flesh with water (or stock if using) and add in flavourings.
Bring to boil and let simmer for 30 mins. Or if using crock pot leave on low for 2-4 hours.

Remove from heat and add coconut cream. Taste and add more salt and pepper if required.

Tips
I only use the Ceres brand, one because it is organic. Two, because it has no stabilisers or additives so the soup wont "set". Other brands seem to make the soup go like jelly after a day!

Too much? Put half in the freezer for another day.

Over ripe Kamokamo works the same, in fact they make a tasty soup.




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