To celebrate the beginning of winter, we’ve teamed up with Miranda from @goodness.by.the.gram to bring you this delicious recipe; a 15 minute Butternut Pumpkin Asian fusion soup! This pumpkin soup is the ultimate comfort food. A bowl of classic pumpkin soup with a delicious Asian twist. Whip it up in 15 minutes in a single pot and you’ve got lunch or dinner sorted.

This recipe is full of veggies and can be made vegan and vegetarian depending on your choice of stock.

Ingredients You’ll Need (to serve 2):
-500g butternut pumpkin, chopped
-1 large carrot, chopped
-1 red onion, diced
-250ml coconut cream
-1 tablespoon grated fresh ginger
-1 garlic clove, chopped
-1 tsp chilli flakes
-2 chicken or vegetable stock cubes
-1 tbsp coconut oil
-salt & pepper
- Your choice of coriander, lime, fresh chilli, coconut cream and toasted pumpkin seeds or pepitas to garnish.

Method:
-In a large saucepan, heat up the coconut oil and saute the onion, garlic, ginger and chilli flakes until the onions are softened.
-Add in the chopped butternut pumpkin and carrot and sauté for a further 3 minutes.
-Add the can of coconut cream, stock cubes and enough boiling water to just cover the vegetables.
-Cook on medium heat until the vegetables are soft and blendable.
-Turn off the heat and blend using a blender or a stick blender. Be careful here as it will be very hot! Be sure not to splash any soup on yourself!
-Serve with toppings of choice in your favourite Ecology bowls. We have used a drizzle of coconut cream, fresh chilli, lime and toasted pumpkin seeds for a bit of crunch and some extra flavour. Miranda used her stoneware Ecology Dawn Blossom Bowls, adding a touch of organic shape and unique detail to her dinner.

 
Asian Pumpkin Soup served in the Ecology Dawn Blossom Dinner Bowl

Notes:
If you’d like to make more, simply double the recipe for 4 people or triple it for 6!