Original Whirl
Spicy Pumpkin Soup
- Course Types: Starter
Dietary Type / Allergen Information
Suitable for Dairy Free
Suitable for Coeliacs
Nut Free
Suitable for Vegans
Soya Free
Egg Free
Ingredients
- 4 tbsp Original Whirl
- 4 small leeks trimmed and roughly chopped
- 3 large potatoes diced
- 3 garlic cloves, crushed
- 2 good-sized butternut squash, peeled, deseeded and cut into 4cm chunks
- 2 x 400ml cans coconut milk
Products Used: Original Whirl
Method
In a large pan, heat the Original Whirl with ½ tsp salt and some pepper.
Add the leeks and potatoes, cook for 5 mins over a medium heat, stirring constantly, then add the garlic and squash.
Continue to cook for 10 mins to give everything a bit of colour.
Add the coconut milk and 1 litre water, or enough to cover the mixture.
Turn the heat up and bring to the boil, then reduce the heat to a simmer.
Cook for 20 mins until the squash is mushy.
Allow to cool and blitz with a food processor - the soup should be smooth but thick.
Garnish with pumpkin seeds.
