Pumpkin soup with fresh dill and coconut milk

Soups

A seasonal recipe from Maria-Carin’s cookbook, Lick Your Plate

pumpkin soup

I did not spend much time with my father, but when I was 18 I did live in Munich for one year, and he used to visit me from Konstanz, which was only a 4-hour drive away. He’d bring a large box full of delicious edible goodies: Swiss cheese, Swiss bread, Swiss chocolate, Swiss milk and numerous medicinal powders, pills and Ayurvedic remedies to trial on me.

He also taught me how to make pumpkin soup with dill and coconut cream, but with a whole lot of feta in it! This is my take on his recipe that I turn to for comfort, but it’s lighter, just as delicious, and my favourite meal with a big piece of organic sourdough bread and butter.

Heaven.

Serves 6-8

Ingredients

1 medium pumpkin or 1kg or 8 cups, chopped
2 stalks celery, chopped
1 tin coconut cream or milk, up to you
1 large onion, diced
4 cloves garlic
2 tbsp coconut oil
2 bay leaves
1 stock cube
Salt and pepper, to taste
Filtered water
2 tbsp apple cider vinegar
Bunch fresh dill, chopped

Action!

  • In a lovely pot perfect for soup, gently fry the onion in olive oil. After a few minutes add the garlic, celery and then the pumpkin and bay leaves. Remember how many bay leaves you’ve added so you can find all of them at the end before blending.
  • Stir for a few minutes, say a prayer, then add water to barely cover the pumpkin (don’t fully cover the pumpkin, leave some tips of icebergs), close the lid and simmer for 15 minutes then add the stock and salt and continue simmering until soft, about 30 minutes. At the end add the coconut milk or cream and simmer a little more.
  • Add pepper, apple cider vinegar, dill, take out the bay leaves and then blend until smooth. Plop the bay leaves back in again if you like. I think it’s neat to find them in my bowl.

Tip

For a nutritious green addition after having blended the soup, you can add some very finely sliced kale or spinach. For a protein boost add ½ cup of cooked cannellini beans before blending, that’ll make it more hearty and filling, but you’ll have to add a touch more water and salt.

This recipe can be found on page 151 in Maria-Carin’s wonderfully-produced cookbook, Lick Your Plate!

Lick My Plate! by Maria-Carin GalaLick Your Plate
by Maria-Carin Gala
Cookbook from Gala’s plant-based, gluten-free and refined sugar-free Organic Kitchen
Hardback (with ebook) available through the author:
www.mcgala.com

If you want to work with Maria-Carin one-to-one and receive personalised online or in-person cooking coaching, you can do that. Book online on her website  or by emailing her directly: mc@mcgala.com. And if you want to be notified of her upcoming classes, events or other healthy and delicious news you can sign up to her mailing list: mcgala.com

Maria-Carin Gala

Maria-Carin is a regular contributor with delicious recipes. mcgala.comyoutube.com

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