Sarah's Go-to Autumn Soup Recipe

Nourish Your Body and Skin This Autumn with Sarah's Pumpkin Soup

As the season changes, there's nothing like a warm, comforting bowl of nourishing soup to keep your energy levels high and your taste buds happy. And since a healthy, balanced diet is key to glowing skin and overall well-being, we’re excited to share one of our founder Sarah's favourite recipes.

Sarah’s go-to comfort food?

A hearty pumpkin soup. More than just delicious, pumpkin is packed with skin-loving benefits. Rich in antioxidants, plus vitamins A and E, pumpkin helps soothe dry skin and boosts collagen production – making it the perfect ingredient to nourish your skin as the temperatures drop.

Ready to try it for yourself? Discover the recipe below and enjoy the warmth and nourishment your body needs this season.

Sarah’s Pumpkin Soup Recipe

Ingredients

• 3 tablespoons of olive oil
• 1 large onion, finely chopped
• 2-3 glove of garlic
• 1kg of pumpkin, peeled, deseeded, and chopped into chunks
• 700ml of vegetable broth
• 1 can of full fat coconut milk1 teaspoon of ground cumin 
• 1 teaspoon of ground cardamom 
• ½ teaspoon of nutmeg 
• ½ teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon ground cardamom
• ½ teaspoon of cinnamon 
• Salt and pepper to taste
• A handful of pumpkin seeds

Step 1

Preheat the oven to 400 and prepare a baking sheet with parchment paper. Cut the pumpkin in half, remove the seeds, place cut side down on the parchment paper, and drizzle with olive oil. Sprinkle with salt and pepper, and roast for about 40 minutes or until very tender. Let cool.  

Step 2
While the pumpkin is cooking, heat olive oil in a large pot over medium heat, and add the onions and sautée until very soft and caramelized, about ten minutes.

Step 3
Add the garlic and all of the spices and saute for one minute. Then add the cooked chunks of pumpkin from the oven, add it to the pan as well as the coconut milk. Cook for 8-10 minutes, stirring occasionally until the pumpkin softens and turns golden.

Step 4
Pour in 700ml of vegetable stock. Bring the mixture to a boil, then reduce to a simmer for 10 minutes until the pumpkin is very tender. Or for an hour over a low heat to unveil a fuller flavour. 

Step 5
Purée the mixture until smooth. Season with salt and pepper to taste and adjust spices if desired. For an extra-creamy texture, strain the soup through a fine sieve before reheating.

Step 6
Top with a handful of toasted pumpkin seeds for added crunch. To toast the seeds, simply pan-fry them in a dash of olive oil for a few minutes until crisp. Serve and enjoy! 

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