This is a lovely pumpkin soup recipe, but it is a little bit higher in carbs than other recipes I usually post. So please take this into account when adding into your day. 😊

 

Ingredients:

  • 3 cups butternut pumpkin, peeled and chopped (about 600g)
  • 3 cups sweet potato (about 600g) peeled and chopped
  • 1 brown onion, peeled and chopped
  • 2 cups chicken bone broth
  • 1 stick butter (250g) (omit for dairy-free)
  • 2 cups coconut milk
  • 1/2 tsp. cumin
  • Turmeric to taste
  • Salt and pepper to taste
  • 2 Tbsp. desiccated  coconut

Method:

  1. Place pumpkin, sweet potato, onion, chicken stock, turmeric, cumin and butter in a slow cooker, and cook on high for about 4 hours.
  2. Add coconut milk.
  3. Use a hand mixer and blend/process until smooth (optional … you can leave it chunky if you like!).
  4. Add desiccated coconut and season to taste.
  5. Leave for a further 30 minutes or until soup has heated through.
  6. Pour into bowls.
  7. Sprinkle with extra coconut for garnishing or swirl with cream or coconut cream. We love it with grated mozzarella 😊

 

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