10 min Prep, 55 min Cook
A mouthwatering dish with hemp seeds for added nutrients.
Heat the oil in a large lidded pot, allow itto melt then add the onion and a big pinch of salt, sautee for 7 minutes until golden.
Add the garlic, ginger and chilli, stir for 30 seconds then add the squash and another pinch of salt, stir well then pour over the coconut milk and stock.
Bring to the boil then reduce to a simmer, allow this to simmer for 40 minutes with the lid on.
While this is cooking toast the pumpkin and hemp seeds in a dry pan for a few minutes until golden, then leave to the side to cool.
Once the squash is cooked though, puree the soup until smooth. Pour into bowls and top with a swirl of yoghurt, if using, and scatter over the toasted seeds.
Serving Size 482.3 g
|Amount Per Serving|
|Calories 476 cals||24%|
|% Daily Value*|
|Kilojoules 2174.8 kJ||24%|
|Fat 20.4 g||31%|
|Sodium 1338.1 mg||58%|
|Carbohydrate 45.4 g||15%|
|Protein 20.5 g||41%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|