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cook

Pumpkin Soup with fresh dill and coconut milk

Restaurant: Gala's Organic Kitchen
Serves: 6
Prep / cook time 1 hour

This recipe is kindly provided by Maria-Carin Gala through the book, ‘Inspired’, a collection of recipes brought together to raise funds and awareness for Women’s Refuge Stroud.

“This is my take on my father’s recipe that I turn to for comfort. It’s my favourite meal with a big piece of sourdough bread and butter. Heaven!”

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INGREDIENTS

Pumpkin soup

1 medium pumpkin, or 1kg chopped

2 stalks celery, chopped

1 tin coconut cream or milk

1 large onion, diced

4 cloves garlic

2 tbsp coconut oil

2 bay leaves

1 stock cube

Salt and pepper to taste

Filtered water

2tbsp apple cider vinegar

¼ bunch fresh dill, chopped

METHOD

1

In a lovely pot perfect for soup, gently fry the onion in olive oil. After a few minutes add the garlic, celery and then the pumpkin and bay leaves. (remember how many bay leaves you've added so you can find all of them at the end before blending!)

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2

Stir for a few minutes, say a prayer, then add water to barely cover the pumpkin (don't fully cover the pumpkin - leave some tips of icebergs). Close the lid and simmer for 15 minutes, then add the stock and salt, and continue simmering until soft, about 30 minutes.

3

At the end, add the coconut milk or cream and simmer a little more. Add pepper, apple cider vinegar and dill. Take out the bay leaves and blend until smooth.

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4

Plop the bay leaves back in if you want (I think it's neat to find them in my bowl - yum!). For a nutritious green addition, add some very finely sliced kale or spinach. For a protein boost, add ½ cup of cooked cannellini beans before blending - that'll make it more hearty and filling but you'll have to add a touch more water and salt.

TO SERVE

Serve with a generous chunk of sourdough bread and butter and finely sliced kale or spinach

1

Maria-Carin Gala’s approach to cooking is rooted in ingredients that make you feel good. That means no gluten and no refined sugar – just pure, plant-based goodness. It is Maria’s personal experience that led her to discover this wholesome way of eating is and the evidence she presents is compelling. To find out more and to order a copy of her book, ‘Lick Your Plate’, visit Gala’s Organic Kitchen.

2

Inspired was created by Carl Benton of Personal Best in aid of Stroud Women’s Refuge. But this isn’t just another charity cookbook – the book is beautifully designed and will inspire you to cook thanks to delicious recipes from the likes of renowned national and local chefs such as  Tom Kerridge, Tom Herbert of Hobb’s House Bakery, Mark Payne of the Bell at Sapperton, Erin Baker of The Natural Cookery School, Ols Halas of Giffords Circus Sauce, Diana Henry, Allegra McEvedy of Leon Restaurants and lots more…

Order online or pick up a copy in a number of local retail outlets.