Curried pumpkin soup

This warming pumpkin soup is a good source of dietary fibre and antioxidants

Ingredients                                         Method

  • 2 tbsp butter, ghee or coconut oil
  • 1 onion -roughly diced
  • 2 cloves garlic -roughly sliced
  • 1 kg pumpkin -peeled and roughly diced into 2-3cm cubes 
  • 750 ml chicken stock (3 cups) 
  • 270 ml canned coconut milk (1 cup)
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin
  • 1 tsp grated ginger

1. In a large pot, over a medium heat add butter or oil then gently sauté the onion, garlic, ginger and spices for a minute or two until translucent.

2. Add the pumpkin and stock, bring to the boil then simmer until the pumpkin starts to fall apart.

3. Allow to cool a little before processing in a blender or food processor until smooth.

4. Add the coconut milk and blend the soup

Servings

4

Calories:

249

Nutrition

Nutrition per serving

Protein Carbs Fat Fibre
4g 35g 8.5g 6.3g

 

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