PUMPKIN SOUP WITH CRISPY BRUSSELS

SERVES 4 PORTIONS

FOR. THE PUMPKIN SOUP

2 tbsp. olive oil

1 onion, roughly chopped

1 apple, unpeeled, cored, and sliced

1 garlic clove, minced

2 tsp. sea salt

1/4 tsp. cayenne

3 cups vegetable broth

1 (15oz / 425g) can pumpkin puree

3/4 cup canned coconut milk

2 tbsp. brown sugar

FOR THE CRISPY BRUSSELS SPROUT LEAVES

4 oz (113g) Brussels sprouts, trimmed and leaves separated

1 to 2 tsp. olive oil

Sea salt

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 329kcal
Fat: 22.8g (11.5g S.Fat)
Carbs: 29.4g
Protein: 7.3g
Sugar: 17.5g
Sodium: 946mg

METHOD

FOR THE SOUP
In a large pot, heat the oil over medium-high heat and sauté the onion and apple for 10 to 15 minutes, or until soft. Cook for 1 minute more, or until the garlic, salt, and cayenne are fragrant. Bring the broth and pumpkin to a boil. Remove from the heat and, in batches, puree the soup in a blender until smooth.

Return to the pot, stir in the coconut milk and brown sugar, reheat, and season with salt and pepper to taste.

FOR THE CRISPY SPROUT LEAVES
Preheat the oven to 190°C/375°F.

Toss Brussels sprout leaves with oil on a large, rimmed baking sheet. Season with salt and pepper before baking for 10 to 12 minutes, or until lightly browned and crisp.

TO SERVE
Serve the soup in bowls with a spoonful of crispy Brussels sprout leaves on top.