Pumpkin Leek Soup with Smoked Paprika and Homemade Spelt Crackers: healthy, seasonal, easy to make, vegan, low fat, low carb, dairy free!

For the soup:

• 1 small Hokkaido pumpkin (Red kuri squash)
• 1 medium-sized leek
• 1 clove garlic
• 2 medium-sized carrots
• olive oil
• 1 teaspoon turmeric
• ½ teaspoon sweet paprika
• ½ teaspoon smoked paprika
• salt
• black pepper
• 200 ml or 1 cup coconut milk
• 1 tablespoon pumpkin seeds

For the crackers:

• 2 tablespoons pumpkin seeds
• 7 tablespoons whole grain spelt flour (or wheat flour)
• ½ tablespoon salt
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• 2 teaspoons olive oil
• 2 tablespoons cold water

To make the soup:

1. Preheat the oven to 180 ºC or 350 ºF. Halve the pumpkin and use a spoon to remove all seeds. Rub the pumpkin with olive oil, put the round side up in a baking dish and pour in about 200 ml or 1 cup of water. Bake it for 45 min or until tender. Let it cool.
2. Meanwhile, discard the very tip of the leek root and the dark green parts at the top. Cut the stalks lengthwise. Wash them well to remove the dirt. Roughly chop.
3. Put a skillet or a pot over medium heat. Chop the garlic clove and carrots. Add a bit of olive oil, chopped leek, carrots and garlic. Cook for 5-7 minutes or until soft.
4. Puree the pumpkin flesh with a fork. Reduce the heat and add it to the pot. Mix everything together, add turmeric, sweet and smoked paprika, a pinch of salt and black pepper. Add 2 cups of water. Let it all cook for 5 more minutes.
5. Blend the soup with an immersion blender until smooth. Add coconut milk.
6. Garnish with coconut milk, pumpkin seeds, a pinch of smoked paprika and crackers. Full recipe (including crackers) can be found here: Pumpkin Leek Soup with Smoked Paprika

bon appetit