I love soup and I love using seasonal veggies as much as I can to make different and interesting concoctions for my family and friends. My husband finishes work late twice a week and a soup is better for overall digestion especially if you are eating late.
This pumpkin soup is a favourite of ours (yes, our 3 years old loves it!) and adding a bit of coconut milk makes it very creamy and satisfying.
Pumpkin is rich in vitamins, minerals and antioxidants. It's also very versatile, make sure you add it to your next food shop (we get ours at the farmers market). This recipe also calls for bone broth. Bone broth is my go to secret weapon for joint, gut and immune health. It's truly extraordinary. The simmering causes the bones and ligaments to release collagen, amino acids, minerals, vitamins and more. You can now buy bone broth but I recommend making it yourself.
(makes about 1 litre)
- 1 tbsp Happy Butter Golden Turmeric Ghee + 1 tbsp to cook the shallots
- 1 kg pumpkin, seeded and cut into large chunks (keep the skin!)
- 3 shallots, chopped
- 500ml bone broth (chicken or beef)
- 200ml coconut milk**
- 1 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper to taste
Optional: Pumpkin seeds and coconut milk
- Preheat the oven to gas mark 4.
- Melt the ghee in a large saucepan and add the pumpkin pieces. Give it a stir to coat the pumpkin. Remove from the heat and empty evenly on a baking sheet. Cook in the oven for 35-45 minutes.
- Whilst the pumpkin is cooling (let cool in the oven), melt the ghee in a large saucepan, and cook the shallots for 5 minutes. Add the cooled pumpkin, bone broth, coconut milk, spices and salt and pepper. Let simmer for 10 minutes.
- Blend and serve with a swirl of extra coconut milk and pumpkin seeds.
** You can also use coconut milk powder (see here). Just mix 2-3 tablespoons with 200ml of water or more bone broth.