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Pumpkin soup


Ingredients

  • 2 table spoon of coconut oil

  • 1/2 onion, peeled and roughly chopped

  • 1 garlic clove, peeled and roughly chopped

  • 350g pumpkin or butternut squash, peeled, deseeded and cut into cubes

  • 2 carrots, peeled and diced

  • 350g sweet potato, peeled and cut into cubes

  • 1/2 tea spoon ground turmeric

  • 1L fresh boiled water

  • pink Himalayan salt and freshly ground black pepper

  • coconut yogurt dollop (optional)

  • 1 table spoon of hemp seeds per serve

Preparation

Heat a large casserole or lidded saucepan over a medium heat. Add the coconut oil, then add the onion and garlic and fry for 2 minutes until soft. Add the pumpkin or squash, carrots and sweet potato, stir well to ensure they are mixed with the oil and cook for 5 minutes, or until they all start to sweat. Add the spices, stir to mix, then pour over the boiled water. Bring to the boil, then reduce the heat to a simmer. Cover and simmer for 20 minutes, or until it cooked through.

Season with salt and pepper to taste, then roughly blend the soup using a hand-held blender. Don’t blend it completely if you want to keep some texture, keep a few chunks.

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