Pumpkin soup
Get in the spirit of the day by making this great soup from the Detox Kitchen
![Pumpkin soup](https://dev.psychologies.co.uk/wp-content/uploads/sites/3/2014/10/Pumpkin_soup-1.jpg?w=1080)
House full of pumpkins this evening? As mentioned in our Brain Food tip today, pumpkins are incredibly good for you – so here's a recipe from the Detox Kitchen to inspire you this Halloween.
Serves 4
Ingredients:
1 small pumpkin- peeled, halved, and deseeded
4 tbsp rapeseed oil
4 shallots, thinly sliced
4 tbps curry paste (below)
3 tbsp honey
1½ tsp sea salt
Zest and juice of 1 lime
800ml coconut milk
400ml vegetable stock
A handful of fresh mint leaves
Coconut yogurt
Almonds
For the curry paste:
3 fresh red chillies, deseeded
2 tsp chilli flakes
4 shallots, roughly chopped
5 garlic cloves, peeled
3 lemongrass stalks, chopped
3cm piece fresh ginger
1 tbsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tbsp tamari soy sauce
Method:
1. Make the curry paste – put all the ingredients in a food processor with a little oil and water. Blitz until it becomes a smooth paste.
2. Preheat the oven at 190°C. Cut the pumpkin or squash halves into chunky pieces, drizzle with rapeseed oil, season with salt and roast in the oven for 20minutes or until cooked through.
3. Heat a large pot with a little rapeseed oil, fry the shallots and lower the heat until they are caramelized or translucent. Then add 4 tbsp of the curry paste and cook for 5 minutes. Add the honey, salt, lime zest and juice. Cook until everything sizzles.
4. Add the coconut milk, vegetable stock and bring to a boil. Reduce the heat and simmer for 10 minutes. Check for seasoning. Add the pumpkin/squash and spinach and stir until the spinach has wilted.
5. Take the soup of the heat and blitz with a handful of fresh mint using either a stick blender of a jug blender. Once all the soup is blended, check for seasoning and serve hot.
6. Add a dollop of coconut yogurt and a sprinkling of almonds for an extra crunch!