Pumpkin and Baobab Soup

If you buy a whole pumpkin for Halloween and then have no idea what to do with all the flesh you scooped out, this is what you make. Roast the seeds for a snack, turn the rest into soup. Baobab powder adds a citrus brightness that stops it tasting too sweet, and coconut milk gives it enough creaminess to feel substantial without making it heavy. The toasted pumpkin seeds on top give you something to crunch into. Works as a starter or a light lunch on its own.

Ingredients

• 1kg of raw chopped pumpkin
• 2 tbsp of olive extra virgin oil
• 1 1/2 roughly chopped yellow onion
• 1 clove of garlic
• 1 bay leaf
• 2 cups vegetable stock
• 2 tsp SACO Baobab Powder
• Salt
• Black pepper
• Fresh parsley
• 1 tbsp of coconut milk (or your favourite cream)
• Toasted pumpkin seeds (to garnish)

Method

1. Heat the oil in a large thick-bottomed pot.
2. Add the onions and the garlic, and cook on medium heat until soft.
3. Add the chopped pumpkin and sauté for 4-5 minutes. Stir occasionally.
4. Add the stock and the bay leaf. Cover with a lid and let simmer for 20-25 minutes.
5. Turn off the heat and let rest for 5 minutes.
6. Remove the bay leaf. Use an immersion blender to purée the soup.
7. Add a splash of coconut milk and 2 tsp of SACO Baobab Powder.
8. Adjust the salt and add black pepper to your taste.
9. Add a sprinkle of freshly chopped parsley.
10. Serve on a plate and sprinkle toasted pumpkin seeds.
11. Enjoy!

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MAKE IT WITH SACO

The product behind this recipe

Ivory Coast, West Africa

Baobab Powder

Wild-harvested, stone-ground

£5.95 Shop now