Hygge Coconut Pumpkin Soup
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Coconut Pumpkin Soup
With all the best sellers out there this year we have been reading lots about Hygge. This autumn/winter as the nights get colder and the days get shorter our wee Scottish family are attempting to learn from our Danish neighbours and start getting Hygge! Here's our awesome Hygge Coconut Pumpkin Soup recipe (though not the carving which we need much more practice at :-) Put your cosiest winter socks on, curl up on the couch and enjoy!
Hygge Coconut Pumpkin Soup
Makes approximately 4 bowls
Ingredients:
- flesh of a medium pumpkin
- 1 small onion chopped
- 1 garlic clove chopped
- 2 tablespoons of coconut oil
- 2 tablespoon of coconut milk powder (high oil work best but can use both)
- 400ml water (more or less depending on how you like the consistency of your soup!)
- ¼ tsp cinnamon
Toppings
- sprinkle of pumpkin seeds
Method:
Add the coconut oil to a soup pan at a medium heat to melt, add the chopped onion and garlic and cook for a minute of two to soften. Add the cinnamon and pumpkin flesh, mix then add the water and coconut milk powder. Bring to the boil then simmer until the pumpkin is cooked through. Using a hand blender blend the soup until it is very smooth consistency with no lumps. If the soup is too thick just add a little more water and blend again. Serve and sprinkle on some pumpkin seeds (out Austrian ones are best for crouton like crunch!). Curl up on the couch and enjoy!
