Pumpkin Soup with Crickets

Method

1. Add the coconut oil to a pot with the chopped onion, garlic and ginger and sauté.
2. Then add the thyme and cayenne pepper and sauté until the onions are softened.
3. Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil.
4. Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes).
5. Use an immersion blender to blend it smooth inside the pot. If you haven’t got an immersion blender, then transfer to a blender jug in stages and blend until smooth.
6. Add salt and pepper to taste.
7. Caramelise the crickets in cane sugar, let it cool down and sprinkle the caramelised crunch of crickets on top.
8. Serve with some grilled pumpkin seeds as garnish.

Allergens