Pumpkin & Garlic Soup with Toasted Pepitas
 
Prep time
Cook time
Total time
 
If you don’t love garlic you’re going to hate this recipe! There is around 8 cloves of garlic in this spicy soup, and the optional addition of garlic bulbils in the peptia topping mix. Phwoar! For those still sitting on the fence about garlic, please consider yourself warned.
Author:
Recipe type: Soup
Cuisine: Egg-free, Gluten-free, Nut-free, Soy-free, Vegetarian, Wheat-free. Vegan and dairy-free when omitting Greek yoghurt.th ingredient choice.
Serves: 4
Ingredients
  • 1 tbsp rice bran oil, coconut oil, butter or ghee
  • 1 medium onion, diced
  • 8-10 garlic cloves (depending on preferred level of pungency)
  • 1 tsp cayenne pepper
  • 1kg kent or jap pumpkin, cut into 2cm cubes
  • 2 medium carrots, chopped
  • 1 lt chicken or vegetable stock
  • 1 tsp salt
  • 2 fresh or dried bay leaves
  • 1½ tbsp pepitas
  • ½ tbsp garlic bulbils (or swap for ½ tbsp more pepitas)
  • ¼ tsp cayenne pepper
  • ¼ cup Greek yoghurt (optional -omit for vegan/dairy-free soup)
Instructions
  1. Heat oil in a large saucepan over medium-high heat. Add onions and cook until golden and translucent. Add garlic and cayenne pepper and cook while stirring until garlic has softened and is fragrant.
  2. Add pumpkin, carrots, stock, salt and bay leaves to saucepan and bring to a boil. Reduce the heat and simmer for 20 minutes or until vegetables are tender.
  3. While pumpkin is cooking, combine pepitas, garlic bulbils and extra cayenne pepper in a small bowl. Heat a small frying pan on medium-high heat and then add pepita mixture, shaking the pan occasionally for 4-5 minutes. Return the pepita mixture to the bowl and set aside.
  4. Remove and discard bay leaves from saucepan, blend or process soup until smooth. Serve into four bowls and top with Greek yoghurt and pepita mixture.
Recipe by @OmNomAlly at https://omnomally.com/2013/03/03/pumpkin-garlic-soup/