Recipe of the Week: Pumpkin SoupIngredients

2 tbsps. coconut oil

1 onion (finely diced)

2 medium potatoes

750g pumpkin

600ml chicken stock

1 cup light coconut milk

Pepper and pinch of Himalayan salt to taste

 

Method

Finely dice the onion. Peel and dice potatoes and pumpkin.

Heat the coconut oil in a large pan and cook the onion until it’s a golden colour. Add the potatoes, pumpkin, stock and coconut milk. Cover and simmer for approx. 30 minutes, or until the vegetables are soft. Using a stick blender, carefully blend until smooth, in the same pot to save on washing up. Taste, and then add a little salt and pepper according to your taste. Sprinkle a little chopped parsley or chives over the top just before serving.

 

You could add a little protein and variety to this soup by preparing some quinoa as per directions on the pack and adding a spoonful just before serving.

 

Delicious winter warmer!

Enjoy ☺ Shaz

Image source: www.sbs.com.au

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