Promised Paleo Recipes!

P-p-p-poker Face Pumpkin Soup

OK, so it's winter...and here in the 'Berra, as many of us call the national capital, it is, well...not to put too fine a point on it, it's cold!!  And cold means soups and stews and comfort foods. You can do comfort foods paleo style - all those good fats, good protein and tonnes of veges.  I love soup. I have been trying to refine my cauliflower and leek soup these last few weeks. I got a bit sick of it and so I turned to pumpkin. I love pumpkin, especially sweet, in-season butternut pumpkin. It's enough to make you go Ga-ga!!
So here's one for the winter warmer file. Roasted Pumpkin Soup. Use sweet-as in-season butternut pumpkin and you will be rewarded with the divine blend of silky sweet pumpkin and the spice that is cumin...delicious, and Paleo-approved for sure. Enjoy!

Roast (Paleo-approved) Pumpkin Soup  

Here’s what you need:

1.5kg butternut pumpkin, cut into chunks (leave the skin on)

2 tbs coconut oil

1 large onion, chopped

2tsp ground cumin

1 large carrot, chopped

1 celery stalk, chopped

1 litre (4 cups) vegetable stock

Whipped coconut cream*

½cup  each of Italian parsley and coriander, finely chopped

Nutmeg, freshly grated

Here’s what you do:

Preheat oven to 180C 

Leave the skin on!

Mmmm...caramelised and luscious

Melt 1Tbs coconut oil in a small saucepan or in a small microwave proof bowl. Place the pumpkin pieces onto a baking tray and pour the melted coconut oil over them. Toss to coat.

Bake the pumpkin for 25-30 minutes, or until the pumpkin starts to go brown and the edges caramelise.  You do not need to turn or disturb the pumpkin at all. When it’s ready, remove from the oven and scrape the flesh of the pumpkin from the skins. Put this in a bowl and set aside. Nibble the caramelised pumpkin skins and savour the sweetness.

Carrot, onion, celery & cumin

While the pumpkin is roasting… heat the rest of the oil, on medium heat, in a large saucepan. Add the onion and stir until soft, but not brown, about 3-5 minutes. Add the cumin and stir until fragrant – about 30 seconds. Add carrot and celery and cook for another few minutes, stirring frequently.  Add the roasted pumpkin and stock. Give it all a stir and bring to the boil, then reduce heat and simmer for 20 minutes or so until the carrots and celery are tender.

Remove the saucepan from the heat and allow it to cool. Don’t be tempted to blend the soup while it is hot – you will be sorry if you do! The heat from the mixture will cause the lid to blow off and you will have orange spatters all over your kitchen wall!!  Trust me on this - it’s not a pretty sight!

Scoop the mixture into a blender, in batches, and blitz until smooth. Return the soup to the saucepan and gently reheat without boiling. Season soup with some sea salt and cracked pepper. Stir – it’s all about gentleness at this point.

 To serve, pour the soup into bowls. Top with a dollop of whipped coconut cream, a scattering of parsley & coriander, and a grating of nutmeg.

 

Bon appetit!  Serves 4

*Whipped coconut cream:

Always keep a can of coconut cream in the fridge. Prior to whipping, refrigerate your mixing bowl and the beaters for 15-20 minutes.To whip: open the can. Give the coconut cream a little shake and stab it with a spoon or knife and pour off any liquid. Scoop out the cream into the chilled bowl. Beat as you would for “ordinary” cream – for about 4-5 minutes.