I love soup, most days in winter, soup is on the menu. I often make a big saucepan full of soup on the weekend and portion it out into containers to freeze or take to work. Even at work I often have a container or two of soup in the freezer, that way I always have a healthy option if I leave my lunch on the kitchen bench at home (yes it has happened before).
My soups are often a mix of vegetables and rarely the same but good old fashioned pumpkin soup is definitely a fav that I go back to. And it just so happens that pumpkins are readily available and cheap all through winter in Australia… bonus. This recipe is a creamy pumpkin soup, without the dairy.
- Approximately 1 kg pumpkin (butternut or Queensland blue), chopped. You can also add a couple of carrots.
- 1 onion, diced
- 2 – 4 cloves of garlic, minced
- 2 cm piece of ginger (for that added zing), grated
- 1 tablespoon coconut oil, ghee or butter
- 500 ml chicken stock
- 1/2 cup of coconut milk or cream
- Salt and pepper to taste
- In a large saucepan, fry the onion in coconut oil until translucent
- Add the garlic, ginger, pumpkin and salt and cook for a couple of minutes
- Pour in the chicken stock and bring to boil, once boiling turn heat down and let the soup simmer away until the pumpkin is tender and falling apart
- Turn heat off, allow to cool slightly and add the coconut milk or cream
- Using a hand blender, puree the soup, adding more liquid (stock or water), salt and pepper if need
Enjoy that warm nourishing goodness