Spicy Pumpkin Soup
- Rest of the pumpkin from the ravioli recipe roughly cut into chunks, roasted
- 2 tbsp unflavoured coconut oil melted
- Sea salt to taste
- 1 onion sliced and water-fried
- 2 tbsp Almond butter
- 1 tbsp miso paste
- 2 tbsp tomato paste
- 1 tsp hot smoked paprika
- 1 tsp chili powder add to taste
- 1 tsp of ground cumin
- 1 tsp of ground coriander
- 10 g fresh tarragon finely sliced
- 1 tbsp apple cider vinegar
- Black pepper to taste
- 3-4 cups of filtered water.
- 3-4 portobello mushrooms for garnish
- Fresh herbs for garnish
- Preheat oven to 180°C. Toss pumpkin chunks with melted coconut oil and a pinch of sea salt in a mixing bowl. Spread on an oven tray and roast for 30-35 minutes, ensuring they don't burn.
- Meanwhile, slice the onion and water-fry in a large saucepan with ¼ cup water on medium heat until water evaporates. Stir in tomato paste, chili powder, hot paprika, ground cumin, and ground coriander, forming a spice paste. Remove from heat.
- Once roasted, cool pumpkin chunks for 5 minutes, then transfer to the saucepan with spice paste and onions. Add filtered water, blend into a smooth soup using a stick blender.
- Mix in almond butter and miso paste, adding water to reach desired consistency. Stir in tarragon, bring to a boil, then simmer on low for 15 minutes.
- Stir in vinegar, let soup simmer for an additional 5 minutes, then set aside to cool for 5 minutes.
- In the interim, slice portobello mushrooms, water-fry on high-medium heat for 5 minutes, then set aside to cool.
- Serve soup garnished with mushrooms and preferred herbs.