A creamy pumpkin soup is ideal for autumn. This bariatric-friendly version is made with pumpkin purée, apple, warming spices and a little coconut milk, and is ready in around 30 minutes.
Watch the recipe
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 1 apple, peeled, cored and chopped
- 4 garlic cloves, minced
- 1 bay leaf
- 800 g pumpkin purée
- 1 tsp fresh ginger, grated
- 1 tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp paprika
- ⅛ tsp pumpkin spice
- ⅛ tsp ground cloves
- 1 litre vegetable stock
- 2 tbsp maple syrup
- 120 ml coconut milk
To garnish (optional)
- Toasted pumpkin seeds or pine nuts
- A drizzle of coconut milk
- Desiccated coconut
- Ground black pepper
Method
- Heat the olive oil in a large pan over a medium heat. Add the onion and apple and cook for about 5 minutes until soft. Add the garlic and bay leaf and cook for another minute.
- Add the pumpkin purée, ginger, salt, spices and vegetable stock. Stir well and simmer gently for 10 minutes. Remove the bay leaf.
- Blend the soup until smooth. Stir in the coconut milk and maple syrup.
- Serve in bowls and garnish as desired.
This recipe is intended as general inspiration. Always follow the dietary advice of your bariatric team, particularly during the first months after surgery.