Pulsin' Organic Sunflower Protein to serve (e.g. 1 heaped dessertspoon per bowl)
2 dessertspoons of olive oil
2 tsp ground coriander seeds
3 small onions
Large knob of peeled ginger (approx. 15g)
2 heaped tsp stock
INSTRUCTIONS
Pre-heat oven to 180°C
Cut your pumpkin in half and scoop out the seeds
Rub the pumpkin halves with ghee, place flesh side down on a baking tray and roast for 45 mins (or until tender). Once cool scoop out the flesh and set aside for later
Chop the onion, garlic and grate the ginger
Melt the oil in a large soup pot, add the onions
and fry gently and cover with a lid, stirring occasionally
When the onions are soft add the garlic and ginger. Replace the lid and stir occasionally, frying gently for a few minutes
Add the pumpkin flesh to the pot and mash up, add the salt, coriander, cumin and gently fry on a low to medium heat
Cover the ingredients with boiling water, add the stock and the chestnuts and season with black pepper
Replace the lid and simmer on a low to medium heat, stirring occasionally, for around 30 minutes
Blend the soup, add further seasoning to taste and heat for a few more minutes before serving
Optional upgrade: stir in a portion of Pulsin' Organic Sunflower Protein to serve!
