Simple Pumpkin Soup

You’re going to love this simple soup recipe, it’s satisfying comfort food made healthy. Roasting the pumpkin is the only part of this recipe that takes any length of time. And once it’s done, this soup comes together so quickly! Plus, it requires just 7 main ingredients that you probably have on hand. It’s gently spiced with ginger, but I made sure that the pumpkin flavour shines above the rest. It’s also customisable! If you’re vegetarian or vegan sub the chicken bone broth for veggie broth and butter for olive oil. And if you would like it to be lower carb, reduce the pumpkin and add in some cauliflower. It’s easy to make and the leftovers taste even better the next day.

Serves 6

INGREDIENTS

• 3/4 medium sized pumpkin, chopped, remove skins and seeds

• 2 onions, diced

• 1 large zucchini, chopped (peel the green skin off)

• 3 broccoli stems, chopped

• 1 knob of ginger, peeled and chopped

• 6 garlic cloves

• 2 Tbsp natural bone broth concentrate mixed into 1L hot water or 1L homemade chicken bone broth

• Ghee for cooking

• Fresh parsley for garnishing

INSTRUCTIONS

1. Preheat oven to 180C. Add the chopped pumpkin to a large roasting tray and drizzle with a little olive oil, mix to ensure the pumpkin is coated. Place into the oven and roast for 20-30 minutes.

2. Heat a frying pan up with some butter or cooking oil. Add the onions and sauté until golden brown. Add the garlic and sauté until it has some colour on it.

3. Now add all the ingredients into a large sauce pan and bring to a soft boil. Simmer with the lid on until the broccoli stems and ginger are soft.

4. When it’s ready, use a stick blender or add the mix into your blender or thermomix and puree until completely smooth. Taste and add a little salt if needed. If you want your soup to be a little thinner, add a touch more water or bone broth and re-blend until you reach your desired consistency.

5. Pour into bowls and garnish with fresh parsley. Serve with homemade toasted bread and enjoy. Optional; dollop some homemade coconut yoghurt on top for a dose of probiotics.