Embarrassingly simple and a family favourite, make a big batch and freeze any leftovers. I usually make a whole wheat loaf in the bread maker, or grab a fresh one at the farmer’s market that morning, to go with it for an easy Sunday supper.
1 tbsp extra virgin olive oil
1 small onion, chopped
1 tsp each sea salt, turmeric and cumin
1/2 medium crown pumpkin or 1 butternut, cubed
2 Massel Vegetable Stock Cubes (or other stock/broth option)
1 can coconut milk
Boil the jug
In a large pot, saute onions in olive oil over low-medium heat and sprinkle over salt and spices
After about 5 minutes, add in pumpkin and mix in well with onions
Add in stock cubes, coconut milk and pour over boiling water until it just covers the pumpkin.
Cover and simmer until pumpkin is soft, about 15-20 minutes
Turn the heat off and blitz the soup until creamy, using a stick blender or by scooping portions into a blender. Season with salt and pepper as desired