2 tbsps. coconut oil
1 onion (finely diced)
2 medium potatoes
600ml chicken stock
1 cup light coconut milk
Pepper and pinch of Himalayan salt to taste
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