It’s a simple, easy recipe for a richly nutritious pumpkin soup. It’s creamy and full of flavour, and it’s just irresistible.
While a lot of recipes use stocks, like consommé, our pumpkin soup doesn’t need any of that – just Salt Koji.
The salt Koji brings out the natural sweetness and umami of the seasonal pumpkin and onions.
Pumpkin is a real standout when it comes to nutrition, with a perfect balance of three antioxidant vitamins (A, C, and E), plus dietary fibre and β-carotene.
β-carotene is found in high concentrations near the skin. So, cooking with the skin on makes it more nutritious!
Ingredients
400g Pumpkin (including seeds and pulp)
1/2 Onion
10g Butter
1 table spoon Salt Koji
200ml Oats milk (or Milk, Soy Milk)
100ml Fresh cream
Parsley
Salt
Brown Sugar (If the pumpkin is not sweet enough)
Recipe
Remove the seeds and pulp from the pumpkin and cut it into bite-sized pieces. Thinly slice the onion.
Melt the butter in a saucepan, add a pinch of salt and sauté the onion. Fry the onions until softened.
Meanwhile, cook the pumpkin in the oven or microwave until tender. *
Add the pumpkin to the onions. Add the oat milk and cream, then blend until smooth.
Return the mixture to the saucepan, season with salt Koji and bring the soup to a gentle boil.
Note:
*I usually cook pumpkins in an electric pressure cooker. Simply place a whole pumpkin in the cooker and steam for 5 minutes under pressure, then release the pressure manually.
If it is not sweet enough by the end, add some sugar to adjust the flavour.
