Ingredients
- 1 lb Pumpkin medium cubes
- ½ cup Cuisine Soya-Bean Oil
- 10 Garlic cloves minced
- 3 Cuisine Multi-grain Bread Small cubes
- ½ tsp Paprika
- 3 tbsp Fresh Parsley finely chopped
- 1 tbsp Fenugreek seeds
- 1 Medium Onion small diced
- 2 Celery storks small diced
- 2 Sprigs Thyme
- 1 tbsp Cinnamon
- ¼ cup Roucou
- 4 cup Coconut milk
- Salt- To taste
- Black Pepper- To taste
Instructions
- Foil a baking tray and place the pumpkin onto the tray. Pour 3 tbsp soya-bean oil, salt, black pepper, garlic and rub thoroughly.
- Bake at 475 degrees for 20 minutes. Note: (Roast until the pumpkin is tender and has a char to it.)
- Line another tray with foil. Cut the bread into small cubes and drizzle 3 tbsp soya-bean oil then season with salt, black pepper, paprika and 1 tbsp parsley. Toss making sure to fully coat the bread.
- Bake at 475 degrees for 10 minutes. Note (Add any additional dried spices or herbs that you like at this stage. Eg Cayenne pepper)
- In a pan toast the fenugreek seeds and transfer into a mortar and pestle.
- Grind until a powdered form and set aside.Note (When toasted the seeds add a nuttiness to the soup.)
- Heat the remaining oil and sauté onion, garlic and celery. Allow to cook for 2 minutes.
- Add pumpkin, fenugreek seeds, salt, black pepper, thyme, parsley, cinnamon, roucou and coconut milk.
- Mix well, cover and simmer for 10 minutes.
- Place the mixture a little at a time into a blender and blend the soup until smooth.
- Serve hot and add the croutons. Enjoy!
Video
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