A nice and easy one for you all.. everybody loves pumpkin soup and it's just so simple to make! I love making this one for lunches and freezing portions. Pumpkin soup freezes much better than my vege soups so its a favourite for stocking up!
1/2 Pumpkin, diced - Top Tip - Microwave pumpkin for 10minutes before attempting to chop!
3 Cups Vegetable Stock
200mL Coconut Cream
3 Cloves Garlic
1 Tablespoon Grated Ginger
1 Teaspoon Chilli
1 Teaspoon Nutmeg
1 Teaspoon Cumin
Fresh Coriander to serve
Heat Olive Oil in a large pot.
Stirfry Onion in Garlic, Ginger and Chilli
Add diced Pumpkin and saute for 3 minutes
Pour in 3 Cups Vegetable Stock, Cumin and Nutmeg.
Simmer for 20minutes or until Pumpkin is tender.
Mash pumpkin until it forms a thick puree. Transfer to blender and process until smooth.
Stir Coconut Cream through the soup and sprinkle Coriander on top to serve!