Jamaican pumpkin soup

Breakfast: Tofu bean scramble with toast

Lunch: Jamaican pumpkin soup with crusty bread

Dinner: Soy and garlic greens, steam asparagus and quinoa tarts

Remember I said that the pumpkin we had was outrageously massive? Well, it's November 8th and we're still going with it. Yep, that massive.

I was getting a little sick of coming up with pumpkin treats so I wanted a recipe that would use all of it up in a fantastic and healthy way. A bit of research came up with this idea! The banana in this really adds an amazingly different flavour and goes along perfectly with the coconut milk and spices. You can almost taste the Caribbean (which incidentally I'll be on the edge of in 3 and a half weeks....hooray!)

You'll need:
(Feeds 4-6)

5 cups fresh pumpkin
1 banana
1 cup coconut milk
5 cups veg stock
1 stalk celery
2 onions
2 cloves garlic
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp turmeric
1 pinch ground nutmeg
oil
black pepper

Method:

Preheat the oven to 180 degrees Celsius
If you're using a whole pumpkin, chop it into chunks (still on the skin) and place these pieces in a roasting pan. If you're using pre-chopped pumpkin, put these on a baking tray / roasting pan
Drizzle with a little oil then place in the oven for 45-60 minutes, until cooked through
In a pan, fry the onion, garlic and celery in a little oil until softened
Add in the banana and cook for 2 minutes
Add in the roasted pumpkin, stock, coconut milk, cinnamon, turmeric, nutmeg and stir well
Simmer on low for 25-30 minutes
Allow to cool, then blend
Serve with fresh coriander on top

This is so filling it's ridiculous. I'm tempted to say it's the banana, but it's everything, really.

Be sure to only use a small pinch of nutmeg here, as there are a lot of flavours working in harmony and something as potent as nutmeg can send it over the edge into a sort of flavour overdose if you use too much. Go mad with the fresh coriander on top though!

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