There’s something about the Japanese Pumpkins at the moment, without even a drop of cream they all but melt into the most velvety soup. Besides being mercifully easy, this is one of my little one’s favorite recipes. It’s already become the winter go to soup in our home. Not only because I can always count on my little one enjoying it, but because my husband seems to love it equally as much. So, as long as you can find a lovely grocer who will pre cut your pumpkin (I hit up RAW), it requires minimal effort and delivers maximum satisfaction xx
Japanese Pumpkin Soup
Recipe by Mummyknows
1 whole Japanese pumpkin peeled and chopped
1 teaspoon coconut oil
1 to 1.5 litres chicken stock
2 heaped teaspoons sweet paprika
2 heaped teaspoons cumin
sea salt and pepper to taste
Heat 1 teaspoon coconut oil in a large saucepan. Saute pumpkin on medium heat stirring occasionally until it begins to soften and turn golden on the edges.
Add spices and continue to stir for a couple of minutes or until spices become fragrant.
Cover pumpkin with 1 to 1 1/2 litres of chicken stock. Depending on the size of your pumpkin you may need more or less stock to immerse pumpkin.
Semi cover with a lid, reduce heat to simmer and continue to cook until pumpkin completely softens and begins to melt into the liquid. Approx 20 to 30 minutes.
Allow to cool slightly then blend to preferred consistency and add extra chicken stock if required. Add salt and pepper to taste.