The one big thing I’ve found with grocery shopping out here in New Zealand and Australia is how ridiculously expensive all the fresh fruit and veg is. Don’t get me wrong, the quality is amazing but there’s no denying that to eat healthy you have to be willing to spend dollar and on a backpackers budget that’s not always easy. I have discovered however some seasonal veg which doesn’t burn a hole in my pockets, allowing me to stay healthy and eat in season while on the road. After a quick rumage around the supermarket and only a few dollars later I was speeding home with a giant pumpkin bigger than my head and a full list of ideas on what to do with it.
Pumpkin is one of my favourite vegetables, it’s so versatile and adds such a punch of flavour to any dish. In the colder winter months out this part of the world I was definitely feeling something totally warming and comforting – Roast pumpkin and Coconut soup sounded perfect. Teemed with my mum’s famous brown soda scones, it was a match made in heaven!
1 kg pumpkin flesh, peeled and chopped
A small bunch of fresh sage leaves
3 tbsp olive oil
1 onion, chopped
3 cloves of garlic
1 potato, peeled and chopped
1 tin coconut milk
Pumpkin seeds, toasted
- Preheat your oven to 200 degrees Celsius.
- Place the pumpkin and sage leaves in a baking tray, toss with half the olive oil, season and place in the oven to roast for 30-40mins or until soft.
- In the meantime sweat the onion and garlic for 5min with the rest of the olive oil in a large saucepan. Add the potato and continue to sweat until soft.
- Add in the roasted pumpkin and enough vegetable stock just to cover.
- Bring to the boil, add in the coconut milk and blend to a creamy, velvety soup.
- Season and taste, top with pumpkin seeds and serve with crusty bread and lashings of real butter.